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Holly Jeffreys
grilled zucchini and tomatoes with feta cheese in a white bowl on a table
How to Make Grilled Zucchini with Orzo, Feta, and Pesto: A Light and Healthy Recipe
Make Grilled Zucchini with Orzo, Feta, and Pesto for a light, flavorful dish packed with Mediterranean-inspired goodness.
a white bowl filled with beets, pine nuts and feta cheese
Beet and Burrata Salad with Pine Nuts and Balsamic Dressing
"A healthy, meatless, vegetarian, and gluten-free salad featuring the earthy flavors of beets, creamy burrata cheese, crunchy pine nuts, and a tangy balsamic dressing. Ingredients: - 4 medium beets, cooked and sliced - 1 burrata cheese ball - 1/4 cup pine nuts, toasted - 1/4 cup balsamic vinegar - 2 tbsp olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Instructions: 1. Arrange the sliced beets on a serving platter. 2. Tear the burrata cheese over the beets. 3. Sprinkle with toasted pine nuts. 4. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. 5. Drizzle the dressing over the salad. 6. Garnish with fresh basil leaves. 7. Serve and enjoy! Recipe Details: Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes | Kcal: 250 |
fish and asparagus on a white plate with mustard, capers and seasonings
Rock (@rock716860) on X
Ingredients: 2 large sweet potatoes, sliced 1 tbsp olive oil Salt and pepper to taste 4 oz burrata cheese 1/4 cup roasted pumpkin seeds 1 cup fresh basil leaves 1/2 cup olive oil (for pesto) 1 clove garlic, minced 1 tbsp lemon juice Mixed greens for serving Instructions: Brush sweet potato slices with olive oil, season with salt and pepper, and grill until tender, about 5-7 minutes per side. In a blender, combine pumpkin seeds, basil, garlic, lemon juice, and olive oil; blend until smooth to make pesto. Arrange grilled sweet potatoes on a bed of mixed greens, top with burrata, and drizzle with pumpkin seed pesto. Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Kcal: 320 per serving | Servings: 4
Grilled Sweet Potato & Burrata Salad with Pumpkin Seed Pesto 🥗🌱
Ingredients: 2 large sweet potatoes, sliced 1 tbsp olive oil Salt and pepper to taste 4 oz burrata cheese 1/4 cup roasted pumpkin seeds 1 cup fresh basil leaves 1/2 cup olive oil (for pesto) 1 clove garlic, minced 1 tbsp lemon juice Mixed greens for serving Instructions: Brush sweet potato slices with olive oil, season with salt and pepper, and grill until tender, about 5-7 minutes per side. In a blender, combine pumpkin seeds, basil, garlic, lemon juice, and olive oil; blend until smooth to make pesto. Arrange grilled sweet potatoes on a bed of mixed greens, top with burrata, and drizzle with pumpkin seed pesto. Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Kcal: 320 per serving | Servings: 4
a white plate topped with sweet potato wedges covered in feta cheese and onions
Loaded Roasted Sweet Potato
two plates filled with meat and vegetables next to a bowl of sauce on the side
Chicken Satay Rice Bowls
two plates filled with meatballs and rice on top of a table next to bread
Baked Sage Chicken Meatballs with Parmesan Orzo - The Original Dish
Baked Sage Chicken Meatballs with Parmesan Orzo - The Original Dish
a bowl filled with rice, cucumber, tomatoes, corn and other vegetables
13 Fitness Hacks For A Healthier Lifestyle Without Paying For A Gym Membership
a white bowl filled with meat, vegetables and grains on top of a table cloth
Hot Honey Halloumi and Couscous Salad
Hot Honey Halloumi and Couscous Salad
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Tomato, Peach, and Burrata Salad.
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Grilled Zucchini with Burrata and Pine Nuts.
This grilled zucchini is marinated in a tangy vinaigrette, covered in creamy burrata cheese and sprinkled with toasted pine nuts for crunch.
a white plate topped with roasted vegetables and feta cheese
Grilled Marinated Peppers with Burrata and Breadcrumbs.
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