Apple-Mint Iced Tea

It’s been scorchy hot these past few days, so I’ve been drinking a lot of refreshing drinks.
Together with my Mint and Ginger Iced Green Tea this Apple-Mint Iced Tea has been at the top of my list.
Green tea tartness goes really well with the pungent and refreshing mint aroma and is perfectly counterbalanced by the apple juice sweetness.
Super simple to make, all-natural, good-for-you, and oh-so-yummy.

Sheet Pan Spicy Chicken Fajitas

I don’t know if I should tell you or not, but I kinda have a thing for Mexican food in my house.
I’ve never actually thought about it until now, but I’m pretty sure I eat Mexican food at least once a week. From quesadillas, to carnitas, to enchiladas, to these awesome Sheet Pan Spicy Chicken Fajitas.

Pepper Quesadillas

It’s about time you meet one of my fave go-to meal, Pepper Quesadillas.
When I’m feeling too lazy to make a proper meal but I still want something delicious, filling, and a tad on the healthy side too, I throw together these quesadillas in 15 minutes flat.

"Blow Your Mind" Grilled Chicken Marinade

Sometimes simplicity is the best. Like the easy breezy grilled chicken marinade I invented the other day.
As a person who loves chicken dishes and couldn’t get tired of them, ever, I’m constantly looking for different and original methods to cook chicken so I can serve it more often without the risk of getting bored. My goal is always the same, juicy, tender, succulent chicken that packs a flavor punch.

Marinated Red Peppers with Garlic and Oregano

Most of the time, I don’t choose the recipes I share here, it’s the market that controls it.
As it happens when you live in a climate that deprives you of field-fresh produce for almost half the year, leaving you to go completely out of control and of course overdo it in the months that you’re graced with it — bringing home buckets of fresh produce when you only need a fraction of it.
The other day I picked-up some mega-huge red peppers thinking about pickling them, but then I changed my mind — as I often do— and I instead roasted them.

Easy Gratineed Eggplant

It’s finally starting to feel like summer so today I’m making a dish that has summer written all over it.
A super simple Gratineed Eggplant — a dish that get raves from anyone who's tried it.
I know that “gratineed” sounds like a fancy word but in reality it just means to bake or broil in au gratin style. That’s it.

Mom's Pink Lemonade

When I was a kid I was 100% convinced that pink lemonade was made from pink lemons (yes, pink lemons do exist but unfortunately their light pink flesh juices run clear).
Then for years I thought it was made by adding pink grapefruit juice to lemonade; it’s not.
Pink lemonade is a popular cloudy variation of traditional lemonade made with added grape juice or cranberry juice, giving the drink its distinctive pink color.
If the taste of pink and traditional are exactly the same, why does the former is more popular than the latter?

(Vegan) Sun-Dried Tomato and Chickpea Burgers

Here is the thing about veggie burgers — I found that once you bite into them, they are often mushy, or they tend to fall apart or even worse they are cardboard-like.
Even some of the good ones are more akin to a fritter than a burger and all miss that juicy burger texture.
Prepare to be amazed.

Classic Souvlaki Kebabs

Why is it that, no matter what, we always crave the back-to-basics, simple food that has been around for ages?
Probably because no one wants to fuss and also because we like food that doesn’t make demands on our time, our kitchen skills or our wallets.
As far as I’m concerned there are recipes — such as these Classic Souvlaki Kebabs — that I make a lot around here.
Simple food that speaks for itself. What is there not love about it?

Socca (Gluten-Free Chickpea Flatbread)

Let’s talk about socca, shall we?
For those of you who are not familiar with this food, socca is a sort of large flatbread (or unleavened pancake if you prefer) made with chickpea flour, water, olive oil and seasoned with salt and pepper.
It’s a popular street food along the French Riviera and in and around the province of Genoa, Italy. It's traditionally cooked in wood ovens on copper disks, roughly cut, and served hot.
It’s a great any-time-of-the-day recipe that can be enjoyed in so many ways.
Socca is often served as an appetizer with a few herbs and spices and eaten with the hands with a glass of crisp rosé. My favorite way to eat it is with hummus or harissa: so delicious!