Burrata and Tomato Salad Heirloom Tomato & Creamy Burrata Salad with Basil Oil Ingredients: 2 large heirloom tomatoes, sliced 1 cup cherry tomatoes, halved 1 ball fresh burrata cheese (about 4 oz) 2 tablespoons extra virgin olive oil 1 tablespoon balsamic glaze or reduction Flaky sea salt to taste Freshly ground black pepper 1/4 cup fresh basil leaves Optional: crusty bread or crostini for serving Directions: Arrange the sliced heirloom tomatoes and cherry tomatoes on a serving platter or shallow bowl. Tear the burrata gently and place it in the center of the tomatoes. Drizzle with olive oil and balsamic glaze. Sprinkle with flaky sea salt and black pepper. Garnish with fresh basil leaves. Serve immediately, ideally with toasted bread or crostini. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 310 kcal | Servings: 2 servings #burrata #tomatosalad #heirloomtomatoes #summerrecipes #freshsalads #basilflavors #easyappetizer #mediterraneanflavors #burratalove #quickmeals #vegetarianrecipes #cheeselovers #seasonaleats #saladideas #wholesomefoods #lightmeals #beautifulfood #italianinspired #simpleandfresh #noheatmeals Creamy burrata meets juicy heirloom tomatoes in this light, elegant salad perfect for summer! Fresh, flavorful, and finished in 10 minutes!

Herbed Buttermilk Chicken Salad Crispy Herbed Chicken Salad with Creamy Buttermilk Dressing Ingredients: For the Salad: 2 boneless, skinless chicken breasts Salt and pepper to taste 1 teaspoon smoked paprika 1 tablespoon olive oil 6 cups mixed salad greens 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 red onion, thinly sliced 1/2 avocado, sliced 1/4 cup chopped fresh herbs (parsley, dill, chives) For the Herbed Buttermilk Dressing: 1/2 cup buttermilk 1/4 cup mayonnaise 1/4 cup Greek yogurt 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 clove garlic, minced 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley Salt and black pepper to taste Directions: Season the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes, then slice. In a small bowl, whisk together buttermilk, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and garlic. Stir in the chopped herbs and season with salt and pepper. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and herbs. Top the salad with sliced chicken and drizzle with herbed buttermilk dressing. Toss lightly to combine or serve dressing on the side. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 325 kcal | Servings: 2 servings #chickensalad #buttermilkchicken #saladrecipe #healthylunch #easymeals #herbedressing #homecooking #cleaneating #glutenfreelunch #freshherbs #lightmeals #greekyogurt #mealprepideas #saladbowl #comfortfood #quickrecipes #simpledinner #farmtotable #lowcarbrecipes #easychicken Say hello to your new favorite summer salad! This Herbed Buttermilk Chicken Salad is fresh, flavorful, and perfect for sunny days.

Fish Head Soup Savory Fish Head Soup with Ginger and Lemongrass Ingredients: 2 fish heads (snapper, grouper, or your choice), cleaned and gills removed 1 tablespoon oil 1 onion, sliced 3 cloves garlic, minced 1 thumb-sized piece of ginger, sliced 2 stalks lemongrass, smashed 2 tomatoes, quartered 1 red chili, sliced (optional) 6 cups water or fish stock 2 tablespoons fish sauce Juice of 1 lime Salt and pepper to taste Fresh cilantro or scallions, for garnish Directions: Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant. Add the lemongrass, tomatoes, and chili (if using). Cook for another 2 minutes. Place the cleaned fish heads in the pot and gently sauté for 2 minutes. Pour in water or fish stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, skimming off any foam. Add fish sauce, lime juice, salt, and pepper. Adjust seasoning to taste. Carefully remove the fish heads and set aside. Strain the broth if desired for a smoother texture, or serve as is. Ladle soup into bowls, top with fresh herbs, and serve hot with steamed rice. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 210 kcal | Servings: 4 servings #fishhead #seafoodsoup #gingersoup #lemongrasssoup #fishlovers #asiansoup #comfortingbroth #homemadesoup #cleaneating #glutenfreerecipes #lightmeals #soupseason #fishrecipe #simplecooking #healthyfish #seafoodlovers #heartybroth #freshherbs #traditionalrecipes #nourishingmeals This Fish Head Soup is pure comfort in a bowl With ginger, lemongrass, and lime, it’s light, aromatic, and full of flavor!

Spicy Tomato and Fish Soup Fiery Tomato Fish Soup with Herbs and Garlic Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 red chili pepper, finely chopped (adjust to taste) 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1 (14 oz) can diced tomatoes 3 cups fish stock or vegetable broth 1 tablespoon tomato paste Salt and black pepper to taste 1 lb white fish fillets (like cod, halibut, or sea bass), cut into chunks Juice of 1/2 lemon 2 tablespoons chopped parsley Crusty bread or cooked rice, for serving (optional) Directions: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and chopped chili pepper, cooking for another 1-2 minutes until fragrant. Stir in paprika, cumin, and tomato paste. Cook for 1 minute. Add the diced tomatoes and fish stock. Bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt and pepper. Gently add the fish chunks to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and flakes easily. Stir in lemon juice and chopped parsley before serving. Serve hot with crusty bread or rice on the side if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #spicysoup #fishsoup #seafoodrecipes #tomatobasedsoup #easyfishsoup #quickdinners #weeknightrecipes #seafoodlovers #chilicuisine #flavorfulsoups #glutenfreeoptions #highproteinmeals #mediterraneandiet #healthycomfortfood #souprecipeideas #codrecipes #spicytomatosoup #onepotmeals #garliclovers #lightmeals Bold, spicy, and full of flavor! This Tomato and Fish Soup brings the heat and comfort in every spoonful. A must-try for seafood lovers!

Grilled Garlic and Herb Shrimp Zesty Grilled Shrimp with Garlic-Herb Marinade Ingredients: 1 lb large shrimp, peeled and deveined 3 tablespoons olive oil 4 cloves garlic, minced 2 tablespoons fresh parsley, finely chopped 1 tablespoon fresh basil, finely chopped 1 tablespoon fresh lemon juice 1 teaspoon lemon zest ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon red pepper flakes (optional) Lemon wedges for serving Directions: In a large bowl, whisk together olive oil, garlic, parsley, basil, lemon juice, lemon zest, salt, black pepper, and red pepper flakes. Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for at least 20 minutes (up to 1 hour) to marinate. Preheat your grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak in water for 30 minutes beforehand). Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from the grill and serve with lemon wedges. Prep Time: 10 minutes | Marinate Time: 20 minutes | Cooking Time: 6 minutes | Total Time: 36 minutes Kcal: 210 kcal | Servings: 4 servings #grilledshrimp #seafoodrecipes #shrimpdinner #garlicshrimp #herbmarinade #easygrilling #lemonshrimp #pescatarianrecipes #summerrecipes #quickdinnerideas #healthyshrimp #seafoodlover #grillingseason #lowcarbdinner #shrimpkebabs #glutenfreerecipes #bbqrecipes #lightmeals #proteinpacked #freshingredients Fire up the grill! These Grilled Garlic and Herb Shrimp skewers are packed with flavor and ready in minutes. Perfect for summer nights!