• French Potato Salad

    Herbed French Potato Salad with Dijon Vinaigrette

    Ingredients:

    2 pounds small red or fingerling potatoes, unpeeled

    1/4 cup extra virgin olive oil

    1 tablespoon white wine vinegar

    2 teaspoons Dijon mustard

    1 small shallot, finely minced

    1 tablespoon capers, drained

    2 tablespoons chopped fresh parsley

    1 tablespoon chopped fresh tarragon (or chives)

    Salt and freshly ground black pepper, to taste

    Optional:

    2 hard-boiled eggs, quartered (for serving)

    1/4 cup thinly sliced radishes (for crunch)

    Directions:

    Place the potatoes in a large pot, cover with cold salted water, and bring to a boil.

    Reduce heat to a simmer and cook for 12–15 minutes, or until tender when pierced with a knife.

    Drain the potatoes and let cool slightly. When cool enough to handle, slice into halves or quarters depending on size.

    In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, and minced shallot. Season with salt and pepper.

    Gently toss the warm potatoes with the vinaigrette to absorb flavor.

    Add capers, chopped herbs, and mix gently.

    Let the salad sit at room temperature for 15 minutes before serving to allow the flavors to meld. Garnish with optional hard-boiled eggs or radishes.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 210 kcal | Servings: 6 servings

    #frenchrecipes #potatosalad #summerdishes #herbs #vinaigrette #sidedishes #vegetarianrecipes #glutenfreerecipes #homemadesalads #simpleeats #freshingredients #parisianfood #dijonmustard #easylunch #picnicideas #frenchkitchen #seasonalfood #classicrecipes #noeggsalad #oliveoilbased

    This French Potato Salad is a picnic dream! Tossed with Dijon vinaigrette, fresh herbs, and no mayo — it's light, bright, and full of flavor!
    French Potato Salad Herbed French Potato Salad with Dijon Vinaigrette Ingredients: 2 pounds small red or fingerling potatoes, unpeeled 1/4 cup extra virgin olive oil 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard 1 small shallot, finely minced 1 tablespoon capers, drained 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon (or chives) Salt and freshly ground black pepper, to taste Optional: 2 hard-boiled eggs, quartered (for serving) 1/4 cup thinly sliced radishes (for crunch) Directions: Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat to a simmer and cook for 12–15 minutes, or until tender when pierced with a knife. Drain the potatoes and let cool slightly. When cool enough to handle, slice into halves or quarters depending on size. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, and minced shallot. Season with salt and pepper. Gently toss the warm potatoes with the vinaigrette to absorb flavor. Add capers, chopped herbs, and mix gently. Let the salad sit at room temperature for 15 minutes before serving to allow the flavors to meld. Garnish with optional hard-boiled eggs or radishes. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 210 kcal | Servings: 6 servings #frenchrecipes #potatosalad #summerdishes #herbs #vinaigrette #sidedishes #vegetarianrecipes #glutenfreerecipes #homemadesalads #simpleeats #freshingredients #parisianfood #dijonmustard #easylunch #picnicideas #frenchkitchen #seasonalfood #classicrecipes #noeggsalad #oliveoilbased This French Potato Salad is a picnic dream! Tossed with Dijon vinaigrette, fresh herbs, and no mayo — it's light, bright, and full of flavor!
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  • Broccoli and Stilton Soup

    Creamy Broccoli & Blue Cheese Soup Elegance

    Ingredients:

    1 tbsp olive oil

    1 onion, chopped

    2 garlic cloves, minced

    1 medium potato, peeled and diced

    1 liter vegetable stock

    500g broccoli, chopped (including stalks)

    150g Stilton cheese, crumbled

    Salt and freshly ground black pepper, to taste

    100ml single cream (optional, for extra richness)

    Croutons or toasted walnuts, for garnish

    Directions:

    Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.

    Stir in the diced potato and cook for another 2 minutes.

    Pour in the vegetable stock and bring to a gentle boil. Simmer for 10 minutes until the potato begins to soften.

    Add the chopped broccoli and cook for a further 8–10 minutes, or until all vegetables are tender.

    Remove the pot from heat. Allow to cool slightly before blending the soup with an immersion blender or in batches using a standard blender, until smooth.

    Stir in the crumbled Stilton and gently reheat the soup. Add cream if using. Season with salt and black pepper to taste.

    Serve hot, garnished with croutons or a sprinkle of toasted walnuts.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 270 kcal | Servings: 4 servings

    #broccolisoup #stiltonsoup #comfortfood #fallrecipes #souprecipe #easymeals #vegetariansoup #broccoli #bluecheese #weeknightdinners #homemadesoup #winterwarmers #savoryrecipes #onepotmeals #seasonalfood #souprecipeideas #healthycomfortfood #cheeselovers #gourmetsoup #quickdinners

    Nothing beats a warm bowl of Broccoli and Stilton Soup on a chilly day! Creamy, cheesy, and absolutely comforting.
    Broccoli and Stilton Soup Creamy Broccoli & Blue Cheese Soup Elegance Ingredients: 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 1 medium potato, peeled and diced 1 liter vegetable stock 500g broccoli, chopped (including stalks) 150g Stilton cheese, crumbled Salt and freshly ground black pepper, to taste 100ml single cream (optional, for extra richness) Croutons or toasted walnuts, for garnish Directions: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened. Stir in the diced potato and cook for another 2 minutes. Pour in the vegetable stock and bring to a gentle boil. Simmer for 10 minutes until the potato begins to soften. Add the chopped broccoli and cook for a further 8–10 minutes, or until all vegetables are tender. Remove the pot from heat. Allow to cool slightly before blending the soup with an immersion blender or in batches using a standard blender, until smooth. Stir in the crumbled Stilton and gently reheat the soup. Add cream if using. Season with salt and black pepper to taste. Serve hot, garnished with croutons or a sprinkle of toasted walnuts. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 270 kcal | Servings: 4 servings #broccolisoup #stiltonsoup #comfortfood #fallrecipes #souprecipe #easymeals #vegetariansoup #broccoli #bluecheese #weeknightdinners #homemadesoup #winterwarmers #savoryrecipes #onepotmeals #seasonalfood #souprecipeideas #healthycomfortfood #cheeselovers #gourmetsoup #quickdinners Nothing beats a warm bowl of Broccoli and Stilton Soup on a chilly day! Creamy, cheesy, and absolutely comforting.
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  • Michigan Sweet Potato and Sausage Gnocchi

    Rustic Michigan Sweet Potato Gnocchi with Savory Sausage Delight

    Ingredients:

    2 large sweet potatoes (about 2 cups mashed)

    1 ½ cups all-purpose flour, plus extra for dusting

    1 egg

    1 teaspoon salt

    1/4 teaspoon black pepper

    8 oz Italian sausage (mild or spicy), casing removed

    2 tablespoons olive oil

    2 cloves garlic, minced

    1 small onion, finely chopped

    1/4 cup fresh sage leaves, chopped

    1/4 cup grated Parmesan cheese

    2 tablespoons unsalted butter

    Salt and pepper, to taste

    Directions:

    Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake directly on the oven rack for about 45 minutes, until soft. Let cool, then peel and mash.

    In a large bowl, combine mashed sweet potatoes, egg, salt, pepper, and flour. Mix until a dough forms, adding flour gradually until it’s soft but not sticky.

    On a floured surface, divide dough into 4 portions. Roll each portion into a long rope about ½ inch thick. Cut ropes into 1-inch pieces and shape each piece into gnocchi by pressing lightly with a fork.

    Bring a large pot of salted water to a boil. Cook gnocchi in batches; when they float to the surface (about 2-3 minutes), remove with a slotted spoon and set aside.

    In a large skillet, heat olive oil over medium heat. Add sausage, breaking it apart, and cook until browned and cooked through, about 5-7 minutes.

    Add garlic, onion, and sage to the skillet. Sauté until fragrant and softened, about 3 minutes.

    Add butter to the skillet and melt. Toss in cooked gnocchi and gently stir to combine, allowing the gnocchi to crisp slightly.

    Remove from heat and sprinkle with Parmesan cheese. Adjust seasoning with salt and pepper if needed. Serve warm.

    Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 70 minutes
    Kcal: Approximately 580 kcal per serving
    Servings: 4 servings

    #sweetpotatognocchi #sausagegnocchi #michiganrecipes #comfortfood #italianfusion #homemadegnocchi #savorymeals #fallrecipes #seasonalfood #easyrecipes #heartymeals #italianfood #dinnerideas #gnocchirecipe #butteredsage #potatorecipes #foodie #familydinner #comfortcooking #foodlover

    Enjoy the cozy flavors of fall with this Michigan Sweet Potato and Sausage Gnocchi — tender gnocchi meets savory sausage and crispy sage!
    Michigan Sweet Potato and Sausage Gnocchi Rustic Michigan Sweet Potato Gnocchi with Savory Sausage Delight Ingredients: 2 large sweet potatoes (about 2 cups mashed) 1 ½ cups all-purpose flour, plus extra for dusting 1 egg 1 teaspoon salt 1/4 teaspoon black pepper 8 oz Italian sausage (mild or spicy), casing removed 2 tablespoons olive oil 2 cloves garlic, minced 1 small onion, finely chopped 1/4 cup fresh sage leaves, chopped 1/4 cup grated Parmesan cheese 2 tablespoons unsalted butter Salt and pepper, to taste Directions: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake directly on the oven rack for about 45 minutes, until soft. Let cool, then peel and mash. In a large bowl, combine mashed sweet potatoes, egg, salt, pepper, and flour. Mix until a dough forms, adding flour gradually until it’s soft but not sticky. On a floured surface, divide dough into 4 portions. Roll each portion into a long rope about ½ inch thick. Cut ropes into 1-inch pieces and shape each piece into gnocchi by pressing lightly with a fork. Bring a large pot of salted water to a boil. Cook gnocchi in batches; when they float to the surface (about 2-3 minutes), remove with a slotted spoon and set aside. In a large skillet, heat olive oil over medium heat. Add sausage, breaking it apart, and cook until browned and cooked through, about 5-7 minutes. Add garlic, onion, and sage to the skillet. Sauté until fragrant and softened, about 3 minutes. Add butter to the skillet and melt. Toss in cooked gnocchi and gently stir to combine, allowing the gnocchi to crisp slightly. Remove from heat and sprinkle with Parmesan cheese. Adjust seasoning with salt and pepper if needed. Serve warm. Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 70 minutes Kcal: Approximately 580 kcal per serving Servings: 4 servings #sweetpotatognocchi #sausagegnocchi #michiganrecipes #comfortfood #italianfusion #homemadegnocchi #savorymeals #fallrecipes #seasonalfood #easyrecipes #heartymeals #italianfood #dinnerideas #gnocchirecipe #butteredsage #potatorecipes #foodie #familydinner #comfortcooking #foodlover 🥔🍝 Enjoy the cozy flavors of fall with this Michigan Sweet Potato and Sausage Gnocchi — tender gnocchi meets savory sausage and crispy sage!
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  • Strawberry Spinach Salad

    Fresh and Vibrant Strawberry Spinach Salad with Balsamic Vinaigrette

    Ingredients:

    6 cups fresh baby spinach

    1 pint strawberries, hulled and sliced

    1/2 cup crumbled feta cheese

    1/4 cup sliced almonds, toasted

    1/4 red onion, thinly sliced

    1/4 cup balsamic vinegar

    2 tablespoons olive oil

    1 tablespoon honey

    Salt and pepper to taste

    Directions:

    In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until well combined to make the dressing.

    In a large salad bowl, combine the baby spinach, sliced strawberries, red onion, feta cheese, and toasted almonds.

    Drizzle the dressing over the salad and toss gently to coat everything evenly. Serve immediately.

    Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
    Kcal: 180 kcal per serving
    Servings: 4 servings

    #strawberrysalad #spinachsalad #freshsalad #healthyeating #summerrecipes #saladrecipe #balsamicvinaigrette #freshingredients #easyrecipes #cleaneating #vegetarianrecipes #lightmeal #crunchyalmonds #fruitandsalad #saladideas #quickmeals #healthyfood #saladlover #fetasalad #seasonalfood

    Fresh, sweet strawberries meet crisp spinach in this vibrant and healthy salad — a perfect light meal or side dish!
    Strawberry Spinach Salad Fresh and Vibrant Strawberry Spinach Salad with Balsamic Vinaigrette Ingredients: 6 cups fresh baby spinach 1 pint strawberries, hulled and sliced 1/2 cup crumbled feta cheese 1/4 cup sliced almonds, toasted 1/4 red onion, thinly sliced 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon honey Salt and pepper to taste Directions: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until well combined to make the dressing. In a large salad bowl, combine the baby spinach, sliced strawberries, red onion, feta cheese, and toasted almonds. Drizzle the dressing over the salad and toss gently to coat everything evenly. Serve immediately. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 180 kcal per serving Servings: 4 servings #strawberrysalad #spinachsalad #freshsalad #healthyeating #summerrecipes #saladrecipe #balsamicvinaigrette #freshingredients #easyrecipes #cleaneating #vegetarianrecipes #lightmeal #crunchyalmonds #fruitandsalad #saladideas #quickmeals #healthyfood #saladlover #fetasalad #seasonalfood 🍓 Fresh, sweet strawberries meet crisp spinach in this vibrant and healthy salad — a perfect light meal or side dish! 🥗✨
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