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Recipes
Buttery Crab
Serve in small individual ramekins with your favorite crackers and champagne.
Goat Cheese Stuffed Zucchini Blossoms
Yes, It’s summertime, sun is shining and zucchinis are blooming. Not all of them were meant to become a zucchini. Only female flowers produce fruits. All parts of zucchini are absolutely edible. Some people remove pestle from the male flower before eating, I see no reason. Have done that and it does not taste any different, so I just skip that step. It pairs amazingly with a crisp glass of white wine like Sauvignon Blanc or Pinot Grigio. The batter is very light and crispy. I hope you’re gonna enjoy as much as we do!
Senior Pomodoro Frittata | Easy Like Sunday Morning
Easy like Sunday morning. It take 5-7 minutes to gather the ingredient, whip and pop in the oven. Then you have 40-50 minutes to jump in the shower, set up the table and here it it, the weekend breakfast for 2 is ready! My family asked for it for a second time this week. It must be good!
Pineapple and Dark Roasted Peanut Cake
This is my absolute favorite dessert on the whole Earth.
Crispy Lentil Croquettes with Toasted Seeds and Cilantro – Avocado Aioli
Crispy, flavor party in your mouth croquettes could be served as an appetizer, snack or as a main dish with some salad on the side. Can be made a day in advance and kept refrigerated until ready to cook.
Lavender – Honey Mini Cheesecakes | Like a trip to France Lavender Fields.. Love is in the air
O.M.G… and I am not a dessert lover. It’s like I was taken to France to lavender fields. The aroma and the flavor of real vanilla, organic lavender and organic honey is so pleasant!
Lithuanian Summer Garden Salad
Each summer we would be waiting impatiently for 1st vegetables to ripe so we would be able to make this delicious, refreshing salad.
Escargot
This is one of our favorite, most loved appetizers ever. If you have never tried escargot, it has pretty unique, pleasant buttery, earthy flavor, texture reminds mushrooms. Usually in France it’s served with European quality butter, garlic, fresh (of course flat leave) parsley and French baguette. I like to add some freshly grated parmesan for extra umami flavor.
Butter Bean Salad with Infused Olive Oil and Zucchini Ribbons
This salad is something out of this world. It can be a quick lunch (even if it requires oil infusion, don’t be scared), side dish or served as an appetizer. Enough talking, let’s get started!