olive oil

The dish is a colorful mix of thin, al-dente noodles mixed with rich tomato sauce, bites of green and yellow bell peppers, topped with a sprinkle of queso fresco and fresh cilantro.

Mexican-Inspired Winter Pasta

Main Course - Mexican - January 02, 2023
A creamy bed of sweet potato mash topped with crunchy pecans.

Spicy Maple Glazed Sweet Potato Mash

Main Course - American - January 03, 2023
A warm bowl of soup with chunks of vegetables and ground turkey, topped with fresh herbs.

Gluten-Free Winter Vegetable and Turkey Soup

Main Course - American - January 04, 2023
A colorful bowl of roasted eggplants, chickpeas, and feta cheese, topped with a drizzle of tangy tahini sauce and served with warm pita bread

Roasted Eggplant and Chickpea Bowl

Main Course - Mediterranean - January 05, 2023
The dish is a colorful and flavorful composition, with lightly charred shrimp arranged on a bed of sautéed vegetables, all dusted with a golden and smoky spice blend.

Grilled Shrimp with Spanish Vegetables

Main Course - Mediterranean - January 06, 2023
A vibrant and colorful dish consisting of a rich and thick tomato sauce with chunks of butternut squash, kale, and eggs with feta cheese on top, all served in a cast-iron pan or a large platter with fresh herbs and toasted bread.

Butternut Squash and Kale Shakshuka

Brunch - Middle Eastern - January 07, 2023
A bed of fluffy couscous topped with roasted chunks of butternut squash, crispy bacon bits, and nuts. Served with a tangy vinaigrette.

Roasted Butternut Squash and Couscous Salad

Main Course - American - January 09, 2023
A medium-rare steak coated with a dark and flavorful coffee-chili rub, sliced and served on a bed of roasted winter squash, drizzled with a rich parsnip puree.

Coffee-Chili Rubbed Steak with Winter Squash and Parsnip Puree

BBQ - American - January 13, 2023
A rustic, golden tart with spiral of roasted butternut squash nestled in melted goat cheese topped with snappy kale salad.

Roasted Butternut Squash and Goat Cheese Tart with Kale Salad

Brunch - American - January 14, 2023
A creamy and bright orange soup garnished with sautéed kale.

Brazilian Pumpkin and Kale Soup

Main Course - Brazilian - January 16, 2023
Thinly sliced baguette rounds spread with creamy ricotta and topped with roasted carrot and celeriac cubes, drizzled with olive oil and sprinkled with fresh thyme.

Roasted Carrot and Celeriac Crostini

Appetizer - Italian - January 17, 2023
Pan-seared sea bass filets on a bed of roasted vegetables, drizzled with lemon juice and olive oil.

Pan-Seared Sea Bass with Lemon and Herb Roasted Vegetables

Main Course - Greek - January 10, 2023
The plate features beautifully roasted brussels sprouts topped with vibrant green cilantro pumpkin seed pesto, garnished with slices of fresh lime.

Roasted Brussels Sprouts with Cilantro Pumpkin Seed Pesto

Main Course - Mexican - January 15, 2023
A bed of spicy mashed butternut squash topped with sautéed red peppers, black beans, and corn, garnished with sliced jalapeños, and drizzled with creamy avocado sauce.

Winter Wonderland

Main Course - Mexican - January 18, 2023
A colorful and appetizing bowl made with boiled Israeli couscous, pan seared shrimp, fresh cherry tomatoes, roasted pumpkin, sliced cucumber, and olives. It's garnished with fresh parsley and feta cheese and dressed with a lemon-garlic vinaigrette.

Mediterranean-Style Shrimp and Israeli Couscous Salad

Main Course - Mediterranean - January 19, 2023
A beautiful bowl of layered colors and textures featuring diced salmon, fresh vegetables and nori strips on top of a bed of cauliflower rice.

Paleo Salmon Poke Bowl

Main Course - Japanese - January 21, 2023
A golden brown frittata with roasted vegetables and cheese on top.

Italian Frittata with Seasonal Vegetables

Main Course - Italian - January 24, 2023
Two soft taco shells, filled with black beans and sweet potato mixture, topped with slices of fresh avocado, and drizzled with avocado cream sauce.

Black Bean and Sweet Potato Tacos with Avocado Crema

Main Course - Mexican - January 25, 2023
A hearty and colorful stew with tender chicken and white beans, sprinkled with fresh herbs.

Slow Cooker Chicken Cassoulet

Main Course - French - January 26, 2023
The bread is round, with a rustic crust and a warm golden interior dotted with orange pieces, olives and rosemary.

Spanish-inspired Orange, Olive, and Rosemary Bread

Main Course - Spanish - January 30, 2023
Two perfectly cooked pieces of cod sit atop a bed of soft leeks, all garnished with fresh tarragon leaves. Vibrant cherry tomatoes tossed with lemon juice and zest add a pop of color next to the fish.

Pan-seared Cod with Leeks and Tarragon on a Tomato and Lemon Salad

Main Course - French - January 31, 2023
A rainbow of colors featuring crispy lettuce, juicy tomatoes, sweet corn, creamy avocado, crunchy tortilla chips, and a zesty lime dressing

Vegan Southwest Salad

Main Course - American - February 03, 2023
A colorful and hearty skillet dish with browned beef, green brussels sprouts, and sliced mushrooms, seasoned with herbs and spices.

Keto Beef Skillet with Brussels Sprouts and Mushrooms

Main Course - American - February 04, 2023
A deep rich color from the red wine, the plate contains a few tender chicken thighs, with root vegetables and a light sauce topped with fresh herbs.

Gluten-Free Coq au Vin with Winter Vegetables

Main Course - French - February 05, 2023
Two juicy pork chops seasoned with a smoky rub, topped with chopped parsley and flaky salt. Served alongside a tangy cucumber and tomato salad with a light dressing.

Smoky Grilled Pork Chops with Cucumber and Tomato Salad

Main Course - American - February 07, 2023
Thinly sliced pork tenderloin arranged in a fan on a plate with sliced grilled peaches on top.

Grilled Peach Pork Tenderloin

Main Course - American - February 06, 2023
A slice of sourdough toast with mashed avocado, topped with scrambled eggs mixed with spices and finely chopped vegetables. Sliced caramelized plantains on top provide a sweet crunchy texture to the dish. Everything is garnished with cilantro leaves and sesame seeds.

Plantain and Avocado Toast with Moroccan Spiced Scrambled Eggs

Brunch - African - February 11, 2023
A medium-rare steak with grill marks and a crispy exterior is sliced thinly and arranged on a platter, topped with chopped herbs. A colorful salad with roasted beets and cherry tomatoes is scattered around the steak.

Herb-Marinated Steak with Beet and Cherry Tomato Salad

BBQ - French - February 15, 2023
A large white plate with a mound of spaghetti coated in vibrant red gochujang sauce with steaming clams, sprinkled with chopped green onions, red pepper flakes, and grated parmesan cheese on top.

Spicy Clam Pasta in Gochujang Sauce

Main Course - Fusion - February 16, 2023
A colorful plate of stir-fried chicken and vegetables, served over brown rice

Mediterranean Chicken and Vegetable Stir-Fry

Main Course - Mediterranean - February 17, 2023
A slice of juicy turkey meatloaf with a light brown crust served with a bright green and red kale and roasted red pepper salad.

Low-Carb Turkey Meatloaf with Kale and Roasted Red Pepper Salad

Main Course - American - February 18, 2023
A round loaf of bread with a golden crust, studded with red cranberries and walnuts. Perfectly sliced and topped with a dollop of honey.

Cranberry Walnut Greek Bread

Brunch - Greek - February 23, 2023
A plate with spaghetti and carbonara sauce. The sauce is orangish-yellow and slightly creamy. It has bits of chopped bacon, butternut squash, onion, and garlic. On top is sprinkled fresh chopped parsley.

Butternut Squash Carbonara

Main Course - American - February 24, 2023
A bowl filled with creamy cauliflower grits, topped with succulent shrimp and rich butter sauce.

Keto Southern Shrimp and Cauliflower Grits

Main Course - Southern American - February 27, 2023
A thick, creamy soup with chunks of fresh seafood and vegetables. Served hot with a slice of crusty bread on top.

Spicy Seafood Chowder

Main Course - American - February 28, 2023
A thick stew filled with tender chunks of lamb, sweet potatoes and eggplant, garnished with fresh cilantro and served with a side of fluffy couscous and lemon wedges on a decorative platter

Slow Cooker North African Lamb Stew

Main Course - African - March 07, 2023
The beef barbacoa is shredded and placed on top of the sweet potato puree, topped with marinated onions and avocado. The colors are vibrant and the dish looks comforting yet refined.

Slow Cooker Beef Barbacoa with Sweet Potato Puree

Main Course - Mexican - March 08, 2023
Layers of roasted eggplant medallions, tomato sauce, vegan mozzarella & basil. Golden brown and crispy on top.

Vegan Eggplant Parmesan

Main Course - Italian - March 09, 2023
A clear broth filled with thinly sliced asparagus and shiitake mushrooms,tender strips of chicken, topped with fresh herbs like cilantro and thai basil, and served with a nest of translucent konjac noodles.

Low-Carb Asparagus and Shiitake Pho

Main Course - Vietnamese - March 10, 2023
Fall-apart tender beef, deep brown sauce, sweet onion and mushrooms.

Red Wine Braised Beef with Caramelised Onions and Mushrooms

Main Course - French - March 12, 2023
A bed of arugula topped with roasted asparagus, white beans, olives, capers, and shaved Parmesan cheese. The salad is drizzled with a lemony vinaigrette and garnished with fresh herbs.

Mediterranean Asparagus and White Bean Salad

Main Course - Mediterranean - February 26, 2023
A slice of crispy prosciutto on a bed of arugula, topped with a halved heirloom tomato and burrata cheese, finished with a poached egg and herb hollandaise sauce

Heirloom Tomato and Burrata Eggs Benedict with Herb Hollandaise and Crispy Prosciutto

Brunch - Italian - March 04, 2023
A colorful plate of mixed greens topped with shaved asparagus, snap peas, radishes, and cherry tomatoes, and garnished with rustic herbed croutons.

Spring Vegetable Salad with Herbed Croutons

Side Dish - French - March 16, 2023
A colorful and vibrant dish featuring a bed of spicy tomato sauce with sautéed asparagus and ramps, topped with creamy burrata and runny eggs, garnished with fresh herbs and chili flakes.

Asparagus and Ramp Shakshuka with Burrata

Brunch - Fusion - March 18, 2023
Lightly charred chicken thighs topped with a vibrant peach and corn salsa

Honey Mustard BBQ Chicken with Peach Salsa

BBQ - American - March 19, 2023
Long, thin strands of linguine are coated in a bright yellow sauce speckled with green asparagus pieces, topped with shaved parmesan cheese and fresh herbs.

Linguine with Lemon Asparagus and Parmesan

Main Course - Italian - March 20, 2023
A plate with succulent chicken thighs coated with sweet and spicy maple dijon sauce. Accompanied by colorful carrots and potatoes with a hint of thyme.

Maple Dijon Chicken with Carrots and Potatoes

Main Course - American - March 13, 2023
Grilled pork chops with a golden crust, topped with vibrant slices of tomato and mozzarella, drizzled with balsamic glaze.

Italian BBQ Pork Chops with Caprese Salad

BBQ - Italian - March 22, 2023
Roasted poblano peppers stuffed with black bean, quinoa and chipotle spiced ground beef, topped with tangy lime crema and fresh cilantro leaves.

Chipotle Beef and Black Bean Stuffed Poblanos with Lime Crema

Main Course - Mexican - March 23, 2023
Two crispy, golden quesadillas filled with melted smoked mozzarella, crumbled chorizo, and basil leaves.

Smoked Mozzarella and Chorizo Quesadillas

Quick and Easy - Fusion - March 24, 2023
A beautifully plated dish featuring a toasted English muffin, topped with crispy soft shell crab and a perfectly poached egg drizzled with hollandaise sauce, served with a side of sautéed asparagus and cherry tomatoes.

Soft Shell Crab Benedict

Brunch - American - March 25, 2023
A colorful salad with a mix of mushrooms, greens, herbs and sesame seeds, topped with a light vinaigrette. Perfect for a crisp, cool evening.

Mushroom Medley Salad

Main Course - French - March 26, 2023
A beautiful and colorful seafood stew with shrimp, mussel, squid, and vegetables, served with crusty bread to soak up the rich tomato-based broth.

Moroccan-Spanish Seafood Stew

Main Course - Mediterranean - March 27, 2023
Grilled pork chops with a glossy glaze, served on a bed of fresh spring vegetable salad.

Grilled Pork with Orange and Fennel Marinade

BBQ - Italian - March 29, 2023
A wide and shallow bowl filled with layers of sliced cherry, grated manchego cheese, and topped with a poached egg; visually eye-catching with bright colors

Cherry and Manchego Breakfast Bowl with Poached Egg

Breakfast - Spanish - April 05, 2023
Two pan-seared salmon fillets with blistered asparagus on the side, drizzled with vibrant lemon herb oil.

Pan-Seared Salmon with Asparagus and Lemon Herb Oil

Quick and Easy - American - April 06, 2023
A golden, fluffy frittata topped with sautéed shrimps, colorful bell peppers, and fresh chives.

Cajun Shrimp and Bell Pepper Frittata

Brunch - Cajun - April 08, 2023
A plate with four lamb chops cooked to medium-rare perfection, topped with a dollop of rhubarb chutney. The side is a creamy, green pea risotto studded with bits of pancetta.

Lamb Chop with Rhubarb Chutney and Pea Risotto

Main Course - American - April 10, 2023
A rectangular plate features a bed of light brown quinoa, adorned with chunks of lobster and pork belly on top. The lobster and pork belly are intertwined and coated in a shiny, golden sauce that drips down onto the quinoa. The dish is elevated with a bright green avocado puree and chunks of vibrant yellow and green pineapple salsa on the side.

Lobster and Pork Belly Surf and Turf with Pineapple and Avocado Salsa

Main Course - Fusion - April 11, 2023
A plate of linguine noodles coated in a creamy coconut-lime sauce, topped with jerk-seasoned chicken and garnished with fresh cilantro and sliced radish.

Jerk Chicken Pasta with Coconut Lime Sauce

Main Course - Caribbean Fusion - April 16, 2023
A colorful dish of eggs cooked in a spicy tomato sauce with lamb sausage, fava beans, and crumbled feta cheese. Served with grilled pita bread.

Lamb and Fava Bean Shakshuka

Brunch - Mediterranean - April 15, 2023
A rich and hearty stew of tender venison, mushrooms, and pearl onions, served in a deep bowl with a slice of crusty bread.

Venison Bourguignon

Main Course - French - April 18, 2023
A colorful and fragrant skillet dish with pan-roasted asparagus and chickpeas with spices, served with creamy cashew tzatziki on top.

One-Pan Asparagus and Chickpea Skillet

Main Course - Mediterranean - April 23, 2023
The bread is golden on the outside and airy on the inside with specks of orange from the sweet potatoes and jalapenos throughout.

Mexican-inspired Sweet Potato Bread

Side Dish - Mexican - April 24, 2023
Thinly sliced artisanal bread, topped with mashed artichoke hearts and zest lemon, finished with chopped parsley and olive oil drizzle.

Artichoke and Lemon Tartine

Brunch - Mediterranean - April 20, 2023
Grilled pork skewers with a generous side of white asparagus, blood orange and arugula salad.

Grilled Pork Skewers with Blood Orange and White Asparagus Salad

BBQ - Spanish - April 25, 2023
Two enchiladas sitting on top of a pool of vibrant green avocado sauce, garnished with chopped cilantro and a slice of lime.

Spring Vegetable Enchiladas with Avocado Cream Sauce

Main Course - Mexican - April 26, 2023
Two mini pulled chicken sandwiches with colorful toppings.

BBQ Pulled Chicken Sliders

Main Course - American - April 30, 2023
A bowl of creamy grits topped with sautéed shrimp, bright bell peppers and cherry tomatoes in a tangy butter sauce

Southern Shrimp and Grits Bowl

Main Course - Southern American - May 01, 2023
White pasta topped with a creamy sauce, and green asparagus slices and brown mushroom slivers.

Asparagus and mushroom cream pasta

Main Course - French-Italian Fusion - May 02, 2023
A large bowl filled with colorful vegetables, chicken, and apricots in a fragrant spicy sauce, topped with chopped almonds.

Moroccan-Spiced Chicken and Vegetable Tagine

Main Course - African - May 03, 2023
A colorful stew with fresh seafood and seasonal veggies, served in a large bowl.

NYC Seafood Stew

Main Course - American - May 07, 2023
A plate of warm corn enchiladas, topped with vibrant green tomatillo sauce, and sprinkled with crumbled queso fresco.

Gluten-Free Corn Enchiladas with Tomatillo Sauce

Main Course - Mexican - May 08, 2023
Baked salmon fillets on a bed of asparagus with a lemon-garlic sauce and sprinkled with hazelnuts.

Lemon Salmon with Asparagus and Hazelnuts

Main Course - American - May 09, 2023
A slice of toasted sourdough bread topped with a generous serving of cashew cream, white asparagus, and sautéed mushrooms, finished with a sprinkle of fresh herbs.

Vegan White Asparagus and Mushroom Tartine

Main Course - French - May 12, 2023
A golden brown frittata with pieces of pink tea-smoked salmon, asparagus spears and snow peas decorating the top.

Tea-Smoked Salmon and Spring Vegetable Frittata

Brunch - Chinese - May 13, 2023
Thinly sliced beetroot arranged in a circular pattern with a dollop of goat cheese spread and sprinkled with a pistachio topping

New Year's Beetroot Salad

Appetizer - American - January 01, 2023
A mound of creamy orange risotto topped with grilled, glazed shiitake mushrooms and crispy fried sage leaves.

Butternut Squash and Miso Shiitake Risotto

Main Course - Fusion - January 23, 2023
The salad is served in a large bowl with a base of crispy kale. Juicy orange slices are scattered on top, along with crunchy peanuts and sesame seeds. The dressing is drizzled over the entire salad, tying all the flavors together.

Chinese Kale Salad with Oranges and Peanuts

Main Course - Chinese - January 27, 2023
A sizzling lobster tail with golden beet puree and truffle mashed potatoes.

Lobster Tail with Truffle Mashed Potatoes and Golden Beet Puree

Main Course - Fusion - January 01, 2023
A stack of golden-colored, thin and crispy crepes, with a flavorful filling of spinach, mushrooms, and cheese spilling out from the sides. Topped with grated cheese and fresh herbs.

Spinach Mushroom and Cheese Crepes

Main Course - French - February 02, 2023
A hearty and colorful stew with chunks of chorizo, cannellini beans, and root vegetables like parsnips, carrots, and turnips.

Winter Root Vegetable and Chorizo Stew

Main Course - Spanish - February 09, 2023
A beautifully plated dish featuring a perfectly cooked lobster tail and a medallion of beef tenderloin, served on a bed of truffle mashed potatoes, and accompanied by crispy brussels sprouts.

Surf and Turf with Lobster and Beef Tenderloin

Main Course - American - February 14, 2023
Colorful linguine noodles in a spicy Creole cream sauce with juicy plump shrimp and topped with chopped green onions and freshly grated parmesan cheese.

Creole Shrimp Linguine

Main Course - Creole, Cajun, American - February 21, 2023
Circular sweet potato rounds with red yogurt sauce, scattered pomegranate seeds, and green pepitas

Roasted Sweet Potato Rounds with Spicy Yogurt Sauce

Snack - Mexican - February 22, 2023
A warm bowl of soup with chunks of colorful root vegetables, grains, and beans topped with a sprinkle of fresh herbs.

Northeastern Vegetable and Bean Soup

Main Course - American - March 17, 2023
A perfectly cooked sous vide steak is served on a bed of kale chips, which are crispy and browned around the edges.

Sous Vide Steak with Kale Chips

Main Course - American - April 07, 2023
A bed of quinoa topped with cubes of vibrant orange and green, with sliced avocado and mixed greens lightly dressed in a lemon vinaigrette.

Roasted Sweet Potato and Avocado Quinoa Salad

Main Course - American - April 07, 2023
A beautiful plate of homemade pasta topped with chunks of lobster and drizzled with truffle oil.

Lobster and Truffle Pasta

Main Course - Italian - February 13, 2023
A colorful bowl with roasted sweet potatoes and quinoa at the bottom, topped with avocado, fresh tomato-cucumber salad and a generous amount of chipotle sauce drizzle over it.

Roasted Sweet Potato and Quinoa Bowl with Chipotle Sauce and Tomato-Cucumber Salad

Main Course - Tex-Mex - May 05, 2023
Plate filled with grilled shrimp, asparagus, and cherry tomatoes topped with a lemon garlic sauce. Garnished with fresh parsley.

Lemon Garlic Shrimp with Asparagus and Cherry Tomatoes

Main Course - Italian - May 15, 2023
A stunning tart with a golden, flaky crust and vibrant vegetable slices arranged in concentric circles on top.

Ratatouille Tart

Main Course - French - May 16, 2023
A stunning layered dish, with a golden-brown and creamy sweet potato crust on top, followed by a savory beef filling with vibrant pops of orange and green from the carrots and peas.

Luck of the Irish Shepherd's Pie

Main Course - Irish - March 17, 2023
A piping hot bowl of a hearty soup filled with chunks of colorful vegetables and slices of spicy Andouille sausage.

Cajun Vegetable Soup with Andouille Sausage

Main Course - Cajun - May 17, 2023
Small broccoli and cheese bites topped with golden breadcrumbs.

Cheesy Broccoli Casserole Bites

Appetizer - American - May 15, 2023
The plate is filled with a bed of curly kale leaves topped with shredded pulled chicken, toasted almonds, crumbled feta cheese and clusters of plump blueberries.

Blueberry Kale Pulled Chicken Salad

Brunch - American - May 17, 2023
Crusty bread with dotted pieces of sun-dried tomatoes and garlic.

Sun-Dried Tomato and Garlic Bread

Brunch - Spanish - May 19, 2023
A plate with golden roasted sweet potatoes, charred kale, and juicy slices of spiced pork on top.

Spiced Pork with Sweet Potatoes and Kale

Main Course - Southern American - May 21, 2023
A plate with skewers of marinated beef, green and red bell peppers, and asparagus, arranged in a colorful and visually appealing pattern.

Grilled Italian Beef Skewers with Asparagus and Peppers

BBQ - Italian-American Fusion - May 22, 2023
Golden brown honey saffron bread with a fluffy texture, topped with sesame seeds and fresh herbs

Honey Saffron Whole Wheat Focaccia

Brunch - Fusion - May 23, 2023
A colorful pasta dish with yellow bell peppers, green peas, and sliced sausage in a creamy sauce.

Sunshine Pasta

Main Course - American - May 25, 2023
A bowl of creamy, spicy curry with roasted eggplant, chickpeas and fresh herbs.

Roasted Eggplant Curry

Main Course - Indian - May 26, 2023
Grilled skewers with golden halloumi cheese, vibrant red cherry tomatoes, and bright green zucchini served with a bed of sliced watermelon and cucumber

Halloumi Kabobs with Watermelon Salad

Main Course - Mediterranean - May 28, 2023
A colorful salad with layers of corn, black beans, avocado, and tomato arranged in a pattern on a white plate, topped with sliced jalapeno and a drizzle of lime dressing.

Mexican Inspired Corn and Black Bean Salad

Main Course - Mexican - May 29, 2023
A bright and colorful plate with tender, roasted asparagus in a tangy tomato sauce, sprinkled with quinoa.

Asparagus and Tomato with Chipotle Sauce

Main Course - Mexican - May 30, 2023
A colorful and vibrant sheet pan with golden roasted potatoes, bright green asparagus, and juicy chicken coated in a lemon and rosemary sauce.

One Sheet Tray Lemon Rosemary Chicken with Potatoes and Asparagus

Main Course - Mediterranean - May 30, 2023
A hearty and filling burger, with a golden turkey patty and a spicy red BBQ sauce, topped with crispy onions, carrot slaw and soft brioche buns.

Spicy Turkey Burger

BBQ - American - May 31, 2023
A plate of pasta and colorful vegetables in a creamy sauce.

Spring Vegetables Pasta with Creamy Lemon Parmesan Sauce

Main Course - Fusion - June 01, 2023
A circular plate with a bed of creamy polenta in the center, surrounded by a ring of bright red tomato sauce. On top of the polenta is a mix of roasted vegetables, including bright yellow squash, deep green zucchini, and bright red cherry tomatoes. The veggies are topped with a mix of crunchy and creamy cheese, including Parmesan shavings, goat cheese crumbles, and melted mozzarella. The cheese is garnished with a sprinkle of fresh herbs.

New York City Cheese Feast

Main Course - American - June 04, 2023
The golden beets, sliced oranges, feta cheese, and pistachios are arranged on a bed of greens and drizzled with the bright, tangy citrus dressing.

Roasted Beet and Orange Salad

Appetizer - Mediterranean - June 04, 2023
A beautifully grilled rib eye steak sliced on a diagonal, lays beside a pile of grilled corn kernels, offset by a mound of bright green avocado and tomato salsa.

Grilled Corn and Rib Eye with Avocado and Tomato Salsa

BBQ - American - June 05, 2023
A light and colorful salad with grilled chicken, fluffy quinoa, sliced cucumbers, crumbled feta cheese, and a zesty lemon and olive oil dressing.

Grilled Chicken and Quinoa Salad

Quick and Easy - Greek - June 06, 2023
A bed of sliced grilled fruits such as peach, apple and pear, topped with spiced lamb meatballs, and drizzled with a creamy yogurt sauce.

Grilled Seasonal Fruits with Spiced Lamb Meatballs and Yogurt Sauce

Main Course - Middle Eastern - June 07, 2023
A large plate filled with bright, thick and fresh pappardelle pasta ribbons coated in a light, creamy, lemony sauce with cajun spiced salmon chunks and topped with a sprinkle of parsley and red pepper flakes.

Cajun Salmon Pappardelle

Main Course - Cajun - June 09, 2023
Circular pizza with a thin crust, topped with colorful vegetables and melted cheese.

Rainy Day Ratatouille Pizza

Quick and Easy - French - June 12, 2023
The salmon is a rich pink color and looks perfectly cooked. The beautifully plated carrots are bright and flavorful.

Dill and Lemon Salmon

Main Course - European - June 12, 2023
Two juicy roasted chicken thighs with a dollop of black bean and sweet potato mash, surrounded by a vibrant green slaw

Roasted Chicken Thighs with Black Bean Sweet Potato Mash and Cilantro Lime Slaw

Main Course - American - June 15, 2023
A plate of spaghetti topped with pan-seared scallops, blanched asparagus and lemony white wine sauce.

Scallop Spaghetti with Lemon White Wine Sauce

Main Course - French - June 16, 2023
The finished dish should be visually stunning and sophisticated. The grilled steak and lobster tails should be artfully arranged on a large platter, glistening in the sunlight. On the side are charred asparagus and a colorful tomato salad.

Steak and Lobster Surf n' Turf

Main Course - American - June 17, 2023
A beautiful mix of diced tomatoes, corn, avocado, radish, cucumber, and lettuce, topped with a tangy mustard dressing.

Chopped Summer Salad with Mustard Dressing

Snack - American - June 19, 2023
A rustic loaf of bread with a golden cheesy crust and caramelized onions throughout.

Caramelized Onion and Gruyere Bread

Side Dish - French-inspired - June 21, 2023
A plate with a bed of quinoa topped with juicy chicken pieces coated in a spicy jerk seasoning and a side of caramelized plantains.

Jerk Chicken with Sautéed Plantains and Quinoa

Main Course - Caribbean - June 22, 2023
A colorful bowl with roasted zucchini, cherry tomatoes, a soft-boiled egg, and creamy yogurt topped with flavorful spices and herbs.

Spiced Zucchini and Tomato Brunch bowl

Brunch - Indian - June 24, 2023
Pan-seared salmon on top of a bed of fava bean and asparagus salad, drizzled with a lemon vinaigrette.

Pan-Seared Salmon with Fava Bean and Asparagus Salad

Main Course - French - June 26, 2023
A golden roasted eggplant half topped with a generous spoonful of romesco sauce, garnished with toasted almonds and fresh parsley.

Roasted Eggplant with Romesco Sauce

Main Course - Spanish - June 27, 2023
A plate adorned with perfectly grilled Cajun shrimp accompanied by a vibrant and refreshing mango salsa. The colorful salsa provides a beautiful contrast to the charred shrimp.

Grilled Cajun Shrimp with Mango Salsa

Main Course - Southern American - June 28, 2023
A vibrant plate of steamed mussels surrounded by colorful summer vegetables.

Mussels Provencal

Main Course - French - July 02, 2023
A golden-brown loaf of bread, topped with melted cheese and fragrant herbs.

Herb and Cheese Thunderstorm Bread

Main Course - Italian - July 04, 2023
A plate of succulent grilled lamb chops served alongside a colorful salad featuring sliced peaches, arugula, and a tangy dressing.

Grilled Lamb Chops with Peach and Arugula Salad

Main Course - American - July 06, 2023
A vibrant plate with grilled blackened shrimp on a bed of fresh corn salsa, topped with a drizzle of tangy lime dressing.

Blackened Shrimp and Corn Salsa Salad

Main Course - American - July 07, 2023
A colorful tart with a flaky crust, topped with vibrant spring vegetables.

Savory Spring Vegetable Tart

Brunch - French - July 08, 2023
A colorful plate showcasing neatly arranged rows of grilled chicken, avocado, cherry tomatoes, cucumber, hard-boiled eggs, and goat cheese on a bed of fresh lettuce, drizzled with a tangy lemon vinaigrette.

Low-Carb Summer Cobb Salad

Main Course - American - July 09, 2023
A golden brown Focaccia bread topped with fragrant basil and sun-dried tomatoes.

Basil and Sun-Dried Tomato Focaccia Bread

Brunch - Italian - July 10, 2023
A vibrant salad with grilled shrimp, citrus segments, avocado slices, and mixed greens.

Citrus Grilled Shrimp Salad

Main Course - American - July 11, 2023
A colorful plate of linguine with grilled shrimp, tossed in a lemon-basil sauce, garnished with fresh herbs and lemon zest.

Lemon-Basil Linguine with Grilled Shrimp

Main Course - French - July 13, 2023
A golden, flaky galette crust with vibrant colors of fresh vegetables on top.

Summer Vegetable Galette

Brunch - French - July 15, 2023
The plated dish features vibrant yellow grilled corn and succulent shrimp skewers seasoned with Cajun spices, served with a side of zesty lime wedges and fresh herbs.

Cajun Grilled Corn and Shrimp Skewers

Main Course - Cajun - July 17, 2023
A vibrant salad featuring diced watermelon, crumbled feta cheese, and sprinkles of fresh mint leaves on top, all arranged beautifully on a platter.

Watermelon, Feta, and Mint Salad

Main Course - French - July 20, 2023
A golden brown Frittata, topped with vibrant green asparagus spears and colorful bell peppers, sprinkled with crumbled goat cheese and garnished with fresh basil leaves.

Summer Vegetable Frittata

Brunch - American - July 22, 2023
Colorful mini bell peppers filled with a savory turkey and quinoa mixture, topped with fresh herbs.

Stuffed Mini Bell Peppers

Snack - American - July 24, 2023
Colorful and appetizing, the dish features golden fish tacos topped with a vibrant mango-avocado salsa and drizzled with a zesty lime dressing.

Mexican Fish Tacos with Mango-Avocado Salsa

Main Course - Mexican - July 26, 2023
A colorful plate with grilled shrimp swimming in a creamy citrus-coconut sauce, topped with a vibrant mango salsa.

Citrus-Coconut Shrimp with Mango Salsa

Main Course - Brazilian - July 27, 2023
A beautifully grilled black sea bass fillet drizzled with a vibrant lemon herb sauce, served alongside a colorful fennel and orange salad.

Mediterranean Black Sea Bass with Lemon Herb Sauce

Main Course - Mediterranean - July 30, 2023
A plate with grilled watermelon steaks topped with a shiny chipotle glaze, served with a side of tangy slaw.

Grilled Watermelon Steak with Chipotle Glaze

BBQ - American - August 01, 2023
A beautifully roasted chicken served on a bed of fluffy couscous pilaf, garnished with fresh herbs and pomegranate seeds.

Sumac Roasted Chicken with Couscous Pilaf

Main Course - Middle Eastern - August 02, 2023
A colorful plate of enchiladas filled with sautéed summer squash, cheese, and topped with a vibrant homemade enchilada sauce. Garnished with cilantro and a squeeze of lime.

Summer Squash Enchiladas

Main Course - Tex-Mex - August 04, 2023
The plated dish features juicy chicken breasts stuffed with mozzarella, tomatoes, and basil, topped with a vibrant tomato sauce and fresh herbs.

Caprese Stuffed Chicken

Main Course - Italian - August 06, 2023
A vibrant and colorful plate with a fluffy bed of scrambled eggs topped with sautéed vegetables, sprinkled with fresh cilantro and served with a side of creamy avocado-lime crema.

Mexican-inspired Summer Breakfast Scramble

Breakfast - Mexican - August 07, 2023
The dish should look vibrant with contrasting colors: the golden brown of the grilled zucchini rolls encasing a creamy lemon-parmesan filling, garnished with sprigs of fresh basil on top. A drizzle of garlic glaze adds a sheen to the entire arrangement and scatterings of parmesan shavings and lemon zest offer additional texture.

Garlic-Glazed Zucchini Rolls with Lemon-Parmesan Filling

Main Course - Italian - August 09, 2023
A beautiful display of color and texture: a snow-white piece of pan-seared cod rests on a bed of vibrant orange wasabi sweet potato mash. Glossy golden miso glaze embellishes it in abstract patterns, and bright green sprinkles of thinly shredded seaweed and black sesame seeds accentuate the food art. To the side, a small cluster of pickled fennel adds a pop of exciting neon pink.

Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze

Main Course - Japanese - August 10, 2023
The dish, served on a rustic white ceramic plate, is bursting with colors. The dark sheen of the plum-glazed chicken sits in the center, surrounded by a halo of vibrant, lightly caramelized plum slices. The herbs scattered elegantly across the top add just the right touch of color and texture. Each serving is garnished with an upright sprig of thyme. It is indeed a painter's palette on a plate.

Plum-Glazed Coq au Vin with Thyme

Main Course - French - August 11, 2023
A clean white bowl filled to the brim. Chunky ripe tomatoes mingling with luscious avocado pieces, set on a backdrop of toasted brown rustic bread. The silver gleam of grilled sardines tops it all, glimmering with a drizzle of glossy olive oil. A sprinkle of fresh parsley leaves and a lemon wedge provide a final pop of color.

Mediterranean Sardine Bruschetta Bottomless Bowl

Brunch - Mediterranean - August 12, 2023
Fresh, large lettuce leaves cradle a pile of juicy BBQ pulled chicken, glazed beautifully with a layer of sheen from the slow cooking process. There are flecks of freshly chopped green and red peppers scattered over the chicken, set against a curve of bright purple coleslaw. A sprinkling of sesame seeds tops off the whole affair.

Slow Cooker Lettuce Wrapped BBQ Pulled Chicken

Main Course - American - August 13, 2023
A vibrant display of reddish-brown Jambalaya glistening under the light, studded with juicy cooked shrimp and spotted with spicy sausage slices. Deep blue blueberries scattered throughout the dish give a delightful contrast. Finished off with fresh parsley sprinkled on top providing a burst of verdant hue. Ideal for an Instagram splash!

Blueberry Blast Jambalaya

Main Course - Cajun - August 14, 2023
A gorgeous casserole style dish of deep purple and golden brown chunks, swirled with strings of melted cheese and speckled with bright green herbs, all crowned with a crispy, golden Panko breadcrumb crust glare invitingly beneath the flash of your camera light.

Eggplant Parmesan Bake with Panko Crust

Main Course - American - August 15, 2023
Golden, slightly charred Portobello cap sitting generously between crispy lettuce leaves, topped with vibrant layers of tomato, red onion slivers, cucumber slices, and a dollop of green avocado spread peeping out. All this sitting inside a golden toasted bun, with specks of homemade barbecue sauce seeping out the sides, providing contract. The dish is garnished with fresh parsley and sided with grilled corn-on-the-cob.

Portobello BBQ 'Burger' with Avocado Spread

Main Course - American - August 16, 2023
This dish is abstract art on a plate. Picture a series of golden-brown cauliflower slices laying on a bed of Mediterranean green pesto, chunks of molten mozzarella decorating its surface. Every slice is adorned with halved cherry tomatoes, their bright red skin providing a blow of color potency. All garnished with fresh basil leaves, dark and emerald.

Roasted Cauliflower Steak Pizzaiola

Main Course - Italian - August 18, 2023
An orange ringed, pale green tagine pot sits on a rustic wooden surface. From within the lid’s conical peak, aromatic steam tendrils escape. The intense orange of the tenderly cooked sweet potatoes, the braised aubergines' velvety textures blend with the chickpeas, forming a vibrant color canvas, contrasted by the pop of ruby-red pomegranate seeds and refreshing green mint leaves sprinkled on top.

Africana-Mediterranean Sweet Potato and Chickpea Tagine

Main Course - Fusion - August 19, 2023
Succulent, charred shrimp lay on a bed of sunshine-yellow sweet corn grits. A vibrant medley of red tomatoes and cubed watermelon, punctuated with fresh green cilantro, sits alongside. An arc of lime wedges adds a pop of color.

Charred Shrimp with Sweet Corn Grits and Tomato-Watermelon Salsa

Main Course - American - August 20, 2023
A vibrant plate filled with charred corn kernels and juicy diced peaches, in a symphony with crispy black beans. Drizzled with smoky, tangy BBQ sauce and garnished with fresh cilantro, colorful edible flowers and a squeeze of lime, it's a feast for both the eyes and taste buds.

BBQ Glazed Corn and Peach Salad with Crispy Black Beans

Main Course - American - August 21, 2023
An enticing circular collection of colorful, freshly cut tomatoes, pineapples, cilantro leaves and avocado slices, scattered over a bed of mixed baby greens. The salad is adorned with toasted coconut flakes and pomegranate arils, sprinkled lightly over the top, adding a sparkling jewel-like effect. The plate is framed with a lime wedges letting dipping edges touch the salad. Perfect viewing from top.

Tropical Tomato Fete Salad

Salad - Caribbean - August 23, 2023
From above, imagine mounds of golden, flaky biscuits split open to reveal layers of texture, dotted with bright green scallions. Over this, a glossy, vibrant red tomato gravy drapes, speckled with pieces of chopped garlic and fresh herbs. On the side: a soft, sunshine-yellow fried egg waits, garnished with a dash of pepper.

Garlic-Infused Tomato Gravy over Scallion Biscuits

Breakfast - Southern American - August 25, 2023
Golden corn cakes sit alluringly on a rustic white plate, topped with dollops of reddish smoky remoulade and a sprinkle of finely-grated Manchego cheese. Fresh greens and a sprinkling of exotic spices adorn the plate to enhance the visual appeal.

Spanish Corn Cakes with Smoky Remoulade

Brunch - Spanish - August 26, 2023
A colorful hash brown skillet adorned with bright red tomatoes, yellow bell peppers, and sprinkles of vibrant green oregano. A sunny-side-up egg proudly sits in the center, its yolk gleaming invitingly.

Zesty Oregano Breakfast Skillet

Breakfast - American - August 28, 2023
The beautiful brown hue of the sauteed Oyster mushrooms contrasts perfectly with the pastel orzo medley, and charred feta cubes, sprinkled with vibrant green parsley and lemon zest on a beautifully textured natural ceramic dish. The appealing arrangement instantly tempts one to dive in.

Oyster Mushroom Orzo Medley with Charred Feta

Main Course - Mediterranean - August 31, 2023
An artful display of egg nests gently nestled into a spicy beetroot sauce full of contrasting colors from vibrant red beetroot puree against stark white round egg yolks and a sprinkle of deep green parsley leaves. Served in a rustic cast-iron skillet evoking warmth and heartiness.

Beetroot Shakshuka

Brunch - African - September 02, 2023
A pristine white plate is the canvas for our vibrant dish. Centered is the tender, white flesh of the snapper, coated with reddish-brown Cajun spices. Surrounding the fish is a colorful mélange of red, yellow, and green heirloom tomatoes, speckled with dark bits of assorted olives, and fine, green sprigs of herbs. Edible flowers sprinkled around bring pops of color, creating a feast for the eyes.

Cajun-Spiced Mediterranean Snapper

Main Course - Fusion - September 03, 2023
A plate of freshly cooked linguini with a reddish hue, gracias to the chili garlic sauce. Bright red and green grape salsa scattered all over, together with sprinkles of grated Parmesan and chopped cilantro that contribute to a color contrast. A lime wedge at the side adds a zesty pop to the plate.

Chili Garlic Linguini with Grape Salsa Fresca

Main Course - Fusion - September 05, 2023
The roasted lamb glistens under the zesty apricot glaze, displaying a lovely contrast with the vibrant assortment of cooked mixed vegetables. The dish is decorated with fresh mint leaves and pomegranate seeds for a pop of color, sprinkled over the lamb and around the dish.

Paleo Roasted Lamb with Spiced Apricot Glaze

Main Course - Middle Eastern - September 08, 2023
A vibrant rhythmic dance of colours and textures in a deep serving bowl. A base of warm, fluffy quinoa tinted shades of red from the tomatoes and spices, specked with green okras and bell peppers, subtly dusted with smoked paprika. Topped off with a garnish of fresh basil leaves and a scattering of roasted peanuts for an enticing crunch. The dish is surrounded by fresh ingredients, capturing a sense of freshness and authenticity.

Twisted Jollof Quinoa & Okra Medley

Main Course - African - September 09, 2023
Golden brown mini tortillas hold mounds of vibrant black beans, pops of yellow corn, slices of emerald avocado, and sprinkles of fiery red chipotle. On top, wild arugula leaves tumble like a spicy green cascade crowned with a soft dollop of cooling, white sour cream. Everything dusted with a hit of fragrant lime zest.

Tex-Mex Spicy Arugula and Black Bean Tacos

Snack - Tex-Mex - September 13, 2023
The final dish is a vibrant vista of textural contrasts and rich colors. The deep pink-orange hue of the salmon fillet is dramatically outlined with a speckled coat of crushed peanuts. The fillet rests on a lush, whimsically swirl of green broccoli puree, with the verdant color echoing in a scattering of edamame beans. A drizzle of glossy, tangy teriyaki reduction adds a dark swiggle on the plate, while a handful of threads of pickled ginger dances on the side as a vibrant pink garnish.

New York Style Peanut Crusted Salmon

Main Course - Fusion - September 13, 2023
A bright pink, pan-seared salmon fillet sits at the center of the white plate, topped with a dollop of creamy, pale green caper-dill crème fraîche. Surrounding the fillet is a vibrant circle of green haricots verts, speckled with finely diced red tomatoes. A sprig of fresh dill rests on top as an elegant garnish.

Pan-seared Salmon with Caper-Dill Crème Fraîche and Haricots Verts

Main Course - French - September 14, 2023
A picturesque stack of golden pancakes tower on a matte black plate. The pancakes are studded with vibrantly green basil, bold red kimchi, and thin, glossy ribbons of prosciutto. Micro greens and a sprinkling of sesame seeds provide a finishing touch. A sleek silver fork and knife rest at the side, ready to dive into the appetizing composition.

Italian-Korean Basil Prosciutto Kimchi Pancakes

Brunch - Fusion - September 16, 2023
From above, the dish resembles a luscious green field speckled with ruby-red pomegranate seeds and capped by glossy, snow-white walnut sauce. The contrasting colors and visual depth create an inviting and sumptuous sight.

Festive Chiles en Nogada

Main Course - Mexican - September 16, 2023
A rustic bowl, filled with tender elbow macaroni luxuriously dressed in a vibrant golden butternut squash sauce. The dish is accented with specs of fiery red pepper flakes, gentle green flecks of rosemary leaves, and crowned with a sprinkling of golden breadcrumbs that have been crisped to perfection.

Roasted Butternut Squash Vegan Mac 'n' Cheese

Main Course - American - September 17, 2023
A quartet of beautifully opened oysters nestled in their half shells, bathed in an earthy-brown tahini sauce, lightly bronzed from baking and glistening under a generous sprinkling of vibrant green parsley. On the side, a small mound of tabouleh salsa, resplendent in the shades of green parsley, ruby red tomatoes and gleaming pearls of soaked bulgur wheat, all harmonized by the sheen of olive oil.

Oysters with Tahini and Tabouleh-Salsa

Brunch - Middle Eastern - September 18, 2023
You see a smooth glass of olive-green goodness, sprinkled on top with a confetti of finely chopped chives, and garnished with a lightly grilled mussel on the rim. Tiny droplets of olive oil adorn the surface with a glossy sheen.

Smoky Mussel Manhattan Morning Smoothie

Smoothie - American - September 19, 2023
Vibrant rosy soup garnished with tiny diced watermelon and tomato cubes, a sprig of fresh basil, and a drizzle of olive oil, served in a pristine white bowl.

Italian Inspired Watermelon and Tomato Gazpacho

Main Course - Italian - September 20, 2023
A delightfully warm hued bowl featuring a succulent piece of halibut nestled in a vibrant red saffron-tomato broth studded with bursts of yellow and red from the grape tomatoes. It's garnished with fresh torn basil leaves, adding a pop of green to complement the red and touches of crumbled feta cheese dusting the top.

Mediterranean Halibut in Saffron Tomato Broth

Main Course - Mediterranean - September 21, 2023
From above, you'll spot vibrant greens of cilantro and avocado pieces against the sunny yellow strands of spaghetti squash, all tucked inside the crispy, baked cheese shell. The pinkish hues of cherry tomatoes add a burst of color for a truly dynamic, palette-teasing presentation.

Spaghetti Squash Keto Tacos

Main Course - Mexican - September 22, 2023
Beautifully arranged on a bright, porcelain white plate, the bold green of perfectly seared cabbage contrasts with the vibrant red and orange of the sausage. A swirl of creamy, white lime crema adds a touch of elegance while sprinkles of fresh herbs and tangy orange zest bring a welcoming pop of color to the dish.

Crispy Cabbage Hash with Jamaican-Spiced Sausage and Lime Crema

Brunch - Caribbean-Influenced American - September 23, 2023
The plate is a palette of muted autumn colors. At its heart is a bed of fluffy white roasted garlic rice, speckled with fresh herbs. Atop the rice sit caramel-brown, translucent zucchini rounds, glistening with the sheen of confit. The dish is garnished with a sprinkle of chopped herbs and a drizzle of the garlic-infused oil in which the zucchini was confited.

Zucchini Confit with Roasted Garlic Herb Rice

Main Course - French - September 24, 2023
Golden-brown slices of pan-seared halloumi cheese sit proudly at the dish's center. Spots of vibrant green from the lemon and herb-infused couscous pop from underneath. Charred eggplant quarters, glistening with olive oil, balance at the edge of the plate. The seasoning of deep red paprika on the cheese echoes in bits of chopped red chili scattered around. Finish off with a sprinkle of fresh herbs for a fine dining flair. It's as dazzling to the eye as it is to the palate.

Spiced Halloumi with Roasted Eggplant and Lemon-Herb Couscous

Main Course - Mediterranean - September 25, 2023
A golden tart base holding a creamy, caramel-colored custard speckled with finely chopped, caramelized leeks. On top, arranged in a star formation, are five wedges of glassy, cardamom-infused pears glistening under a thin glaze. Garnished with tiny sprigs of mint.

Cardamom Pears & Caramelized Leek Custard Tart

Dessert - Mediterranean - September 27, 2023
A warm earth-toned bowl displaying creamy off-white chowder, speckled with the golden hues of roasted cauliflower and garnished luxuriously with vibrant green chives. Crumbled, crispy turkey bacon provides an enticing crunch and a pop of color.

Roasted Cauliflower and Crispy Turkey Bacon Chowder

Main Course - American - September 29, 2023
Viewing from above, you see a bed of neatly twirled penne nested in the center of the plate, tossed with a vibrant mix of dark purple radicchio, specks of brown crispy pancetta, and creamy chunks of gorgonzola. A gentle sprinkle of chopped parsley highlights the colors, sided by a golden toasted garlic bread slice.

Autumn Radiance Radicchio Penne Pasta

Main Course - American - October 03, 2023
A pyramid style stack of orange hued tacos featuring crisped carnitas peeking from the folded warm corn tortillas. The plate is adorned with fresh cilantro leaves and rings of finely sliced red onions with a dash of creamy avocado green sauce and crumbled cotija cheese.

Pumpkin Spice Carnitas Tacos

Main Course - Fusion - October 04, 2023
A rustic bowl holds a feast for the eye and taste, brimming with plump open mussels, warm hued pumpkin chunks, and sprigs of fresh thyme. Caramelized shallots shimmer in the creamy white broth, dotted with orange zest curls. Crusty French bread slices nestled at one side, perfect for soaking up the delicious wine broth.

Pumpkin-Infused Mussels in White Wine Broth

Quick and Easy - French - October 05, 2023
The plated dish is visually rustic yet elegant. The golden-hued pumpkin flatbreads are arranged in a fan-like manner, accompanied by a dollop of creamy labneh that shines snow white. Scattered rosemary sprigs, ruby pomegranate seeds, and chopped pistachio bring bursts of vibrant colors to the plate.

Rosemary Infused Labneh & Spiced Pumpkin Flatbreads

Brunch - Middle Eastern - October 07, 2023
The bread is golden brown with specks of green thyme embedded into the surface. It’s scattered with slight dashes of white salt, contrasting with the deep hues. The flatbread is arranged on a rustic wooden board, serving as a canvas to the bread's bold visual appeal. The edges have a slight crunch, reflecting the light, and the center - soft and warm. It's sliced into even wedges, exuding a warm and inviting autumn aesthetic.

Autumn Thyme Korean Flatbread

Bread - Fusion - October 08, 2023
Imagine a steaming platter layered with supple noodles imbued with the golden hues of ancho-chili tomato sauce. Sporadic pops of queso blanco and freshly torn cilantro speckle the rich landscape. Pieces of succulent oyster mushrooms peak through, their edges seared to crispy perfection. Everything is finished off with a sprinkle of ruby-red pomegranate seeds for a striking contrast.

Oyster Mushroom Mexi-Italiano Noodle Fiesta

Main Course - Fusion - October 09, 2023
Two half avocados sit at the center of the plate, their deep green skins in stark contrast with the glossy, roasted golden pumpkin chunks piled high within their hollows. Each avocado half is generously topped with a vibrant, green salsa verde, with fresh coriander leaves adding a pop of bright green at the top. The backdrop is a warm, textured rustic wooden surface that enhances the autumnal color palette.

Roasted Pumpkin with Salsa Verde Stuffed Avocados

Main Course - Mexican - October 10, 2023
Glistening pear slices artfully distributed among vibrant, fresh lettuce. Crumbled bleu cheese scattered like fallen snow, with subtle red pomegranate arils peeking through. Crispy bacon pieces add their unique rustic touch. Everything is drizzled with a honey-lemon dressing with sesame seeds bobbing on top.

Autumn Pear and Bacon Salad with Bleu Cheese

Salad - American - October 11, 2023
A large, shallow saffron-tinted pan dotted with a myriad of vibrant ingredients: generously scattered sunset-orange shrimp intertwined with succulent slightly charred chicken chunks and rose-hued chorizo slices. Pops of vibrant greens from peas and red bell peppers, soften the heavy color palette. The dish is garnished with lemon wedges on the sides for a final touch.

Festive Paella Valenciana

Main Course - Spanish - October 12, 2023
A bed of crispy golden-brown potato hash, dotted with vibrant chunks of bell peppers and onions. The bright, glossy eggs are nestled in the center, yolks softly capped with grated Cheddar. Sparkling jewel-like droplets of hot sauce and scattered herbs complete the picture.

Cloudy Day Potato Hash with Smoky Egg Nest

Brunch - American - October 14, 2023
Sunset golden mini tostadas serving as floating islands on a dark slate. Each is crowned with a glistening, plump oyster, luxuriously draped in tangy green salsa. Flecks of spicy red chili and cool, green cilantro leaves speckle each oyster, alongside a generous sprinkle of crumbled white cheese capturing the twinkle in your Instagram photos.

Oyster Tostada Bites

Snack - Mexican - October 15, 2023
A swirl of golden, uneven fettuccine noodles frame a pop of bright red tomato sauce. Specks of charred corn and curls of freshly torn basil leaves peek through. A dusting of grated Parmesan gives this the picture-perfect finish, while a toasted slice of artisanal bread adds textural contrast.

Twisted Tomato Fettuccine with Charred Corn

Main Course - American - October 16, 2023
A vibrant medley of vivid, roasted root vegetables – deep oranges, purples, and russets – sit pooled around a golden, seared slab of gochujang glazed halloumi. Scattered on top, glossy, caramelised mushrooms gleam with rich, dark soy glaze, peppered with white sesame seeds. A final drift of fresh green parsley adds a striking contrast.

Gochujang Glazed Halloumi & Roasted Root Vegetables

Main Course - Fusion - October 17, 2023
An enthralling plate showcasing a luscious, char-grilled mackerel resting atop fluffy white jasmine rice. The mackerel's skin glistens, erubescent from the tandoori spice. Caramelized onions, stewed until they've lost their crisp and gained sweet, earthy tones, sprinkled atop. A spoonful of tangy tamarind chutney on the side brings a pop of deep amber color. Crushed pistachios for the finishing touch, sprinkled for a hint of green.

Tandoori Mackerel with Fenugreek Caramelized Onions and Tamarind Chutney

Main Course - Fusion - October 18, 2023
A large fillet of salmon with a picturesque sear lies atop a bed of vibrant radicchio, speckled with glistening pomegranates and cubes of pear. The deep purple of the radicchio and ruby-red pomegranates contrast dramatically against the cream pears and goat cheese, making the dish pop on a white plate.

Pan-Seared Salmon with Pear and Radicchio Salad

Main Course - Mediterranean - October 19, 2023
Looking from above, see the deep burnt orange of the acorn squash mingling with shiny black beans, peeking through the soft blanketed tortillas. Over the top, a verdant green sauce flecked with black dots of peppercorn makes for a vibrant contrast. Final garnishing of micro cilantro shoots and tangy lime wedges add final splashes of bright greens and yellows.

Acorn Squash & Black Bean Enchiladas with Green Sauce

Main Course - Mexican - October 20, 2023
The dish presents a deep, rich burgundy hued soup with tender chunks of beef peeking out, surrounded by a colorful medley of carrots, mushrooms and pearl onions. It's sprinkled with fresh chopped parsley lending a splash of green. The dish is housed in a porcelain white bowl, making the colors pop out.

Julia Child's Boeuf Bourguignon

Main Course - French - October 20, 2023
A beautiful cream colored mound of risotto occupies the center of a shallow bowl, dotted with earthy chunks of brown shiitake mushrooms. Roasted cherry tomatoes and fresh basil scattered on top provide a pop of colors; green and red. The rim of the bowl is clean, allowing the cauliflower risotto to shine.

Cauliflower and Shiitake Risotto

Quick and Easy - Italian - October 23, 2023
A halved butternut squash filled with a colorful mix of sautéed bell peppers, onions, and corn, garnished with chopped cilantro and coconut flakes. The glowing orange of the butternut squash contrasts brilliantly with the filling and the dark char on top.

Autumnal Butternut Squash Beijinho

Main Course - Brazilian - October 25, 2023
From above, you see a delectably inviting plate. At its center is a mound of beautiful pappardelle pasta, its wide ribbons luxuriously coated with a creamy white ragu, flecks of torn basil leaves add pops of green. Each strand glistens with the sauce, welcoming you to take a fork and twirl.

Pappardelle al Ragu Bianco - World Pasta Day Edition

Main Course - Italian - October 25, 2023
Large, caramelized Portobello caps take center stage of the ivory plate, contrasted by an understudy of vibrant, green lentils laced with colorful bursts of diced red bell pepper and finely chopped parsley. A golden lemon wedge, ready to squeeze, offers a pop of color in the upper corner.

Pan-Roasted Portobello with Herbes de Provence Lentils

Main Course - French - October 26, 2023
A perfectly crusty bread loaf, with its warm brown tones striking against a rustic wooden board. The top is adorned with toasted pumpkin seeds, adding a dash of green and contrasting texture. When cut, the inside reveals an appealing golden-orange hue from the butternut squash, interspersed with fine, aromatic pieces of sage.

Autumnal Sage Butternut Squash Bread

Brunch - American - October 27, 2023
A bed of bright, wilted Swiss chard topped with a perfectly round, glistening English muffin half. Atop the muffin rest two slices of precisely-folded smoky ham, cradling a perfectly poached egg with golden yolk just peeking out. The dish is smothered in creamy hollandaise sauce with a sprinkling of smoky paprika on top for an eye-catching pop of color.

Smoky Ham & Swiss Chard Eggs Benedict

Brunch - American - October 28, 2023
A vibrant, colorful medley of deep greens from kale, pops of red from bell peppers, and a creamy, richly spiced broth. Topped with a sprinkle of fresh, chopped green scallions and a dash of alabaster white, crumbled feta cheese - a visual feast in a bowl.

Cajun Infused Kale Tempest Soup

Main Course - Cajun - October 29, 2023
A steaming plate of ribbon-like fettuccine, covered in a creamy off-white sauce, dotted with green specs from the celery and red from the paprika. A sprinkle of shredded parmesan, some finely chopped parsley and a final touch with a celery leaf on top adding a pop of colour giving it an appealing appearance that calls for a photo.

Autumnal Celery & Cheese Fettuccine

Main Course - American - October 30, 2023
A bed of pasta coated in ruby-colored Sriracha Honey Sauce is topped with pieces of slick shiny chicory. The dish is beautifully garnished with a scattering of crushed peanuts and fresh sprigs of cilantro. A lime wedge sits at the side, ready to be squeezed over.

Thai Fusion Pasta with Chicory & Sriracha Honey Sauce

Main Course - Fusion - November 01, 2023
A brightly hued dish, it features risotto tinged with the lively orange color of the pumpkin, speckled with vibrant purple chunks of beetroot, topped with a scattering of toasted pumpkin seeds and a dash of fresh vibrant green parsley.

Roasted Pumpkin and Beetroot Risotto

Main Course - Fusion - November 01, 2023
Glistening roasted salmon sits upon a dollop of velvety, luscious chestnut puree, with vibrant greens of roasted Brussels sprouts at its side. A dusting of sesame seeds, streaks of vibrant chili oil, and a garnish of fragrant cilantro sprigs give the plate an Instagram-worthy finish.

Mediterranean Roasted Salmon with Ginger-Brussels Sprouts and Chestnut Puree

Main Course - Fusion - November 03, 2023
A fluffy, golden-brown frittata studded with pieces of caramelized shiitake mushroom and spiced red peppers. The top is sprinkled with fresh green cilantro leaves and crumbled feta cheese, providing a beautiful contrast against the golden egg mixture. The dish is served on a rustic black slate plate.

Indian Spiced Shiitake Mushroom Frittata

Brunch - Indian Fusion - November 04, 2023
A bronzed, glossy loaf adorned with thinly sliced delicata squash, creating a crown pattern on top. The crumb reveals vibrant specks of orange squash and contrasting dark pecans.

Delicata Squash Harvest Loaf

Brunch - American - November 05, 2023
A vibrant bed of mixed greens, topped with golden chunks of roasted squash. Small white crumbles of feta cheese are scattered amongst shiny pomegranate seeds, all glistening under a glossy red drizzle of pomegranate molasses. Two sail-like orange slices are perched at the edge of the salad, suggesting a splash of citrus brightness.

Autumn Mediterranean Squash Salad

Salad - Mediterranean - November 06, 2023
The viewer must see a burst of joy and color - warm tortillas generously filled with smoky, grilled shrimps drizzled with a glossy chipotle lime aioli, topped with vibrant, crispy arugula, crowned with tiny bits of magenta-colored pickled onions and a sprinkle of crumbly white cheese. The plate is garnished with a lime wedge on the side.

Chipotle Lime Shrimp Tacos with Arugula

Main Course - Mexican - November 07, 2023
The top view of the dish reveals two cylindrical, lightly toasted soufflés standing proud in individual ceramic ramekins. They are dusted with powdered sugar, resembling a serene snowfall. Wisps of steam rise, promising a sumptuous, warm experience. The dark green broccoli florets poke through the surface, their vibrant hue contrasting against the fluffy, chocolate texture.

Choco-Broccoli Soufflé

Dessert - French - November 08, 2023
Golden-brown chicken thighs glossy with a slightly thick, mint-speckled, caramelized BBQ sauce. Pops of red from the Cajun spices and green from mint leaves garnished on top, all placed on a rustic wooden board with lime halves and more mint at the side.

Cajun Mint BBQ Chicken Thighs

BBQ - Fusion - November 09, 2023
Golden brown celeriac fries piled high on a vibrant circular plate, highlighted with splashes of electric green salsa. Topped with a sprinkling of scarlet red chili flakes, and a sprinkling of grated cheese, the plate is a palette of autumn hues, teasing of the riot of flavor within.

Tex-Mex Celeriac Fries with Jalapeno Salsa

Side Dish - Tex-Mex - November 10, 2023
A shared plate vibrant with colorful morsels. Lavishly garnished clams nestle within the plate's heart, a lush coating of chunky tomato-jalapeno salsa sweeps over the clams, and the oh-so-slightly charred edges of delicately crisp tortilla shards peek out from between. A hint of lime zest and fresh cilantro leaves sporadically scattered on top add the finishing touch.

Chipotle Lime Clams with Tortilla Crisps

Snack - Tex-Mex - November 12, 2023
An artisanal, rustic flatbread, golden brown on top with a delightful crunch. Patches of deep brown caramelized onion contrast with crumbles of white feta cheese dotting the surface. Sprinkles of green oregano on top gives it a pop of color.

Greek Flavored Onion Feta Flatbread

Brunch - Mediterranean - November 13, 2023
The finished plate is an artwork of warm hues, with golden, hickory-smoked potatoes nestled on a bed of vibrant purple cabbage slaw. It's embellished by sunset-orange droplets of chili oil, a drizzle of creamy white sesame aioli and a sprinkle of strikingly green spring onions.

Hickory Smoked BBQ Asian Fusion Potatoes

BBQ - Fusion - November 14, 2023
From above, you'll see a golden-brown, round crusty loaf garnished with glistening oyster halves, a splash of olive oil and bits of herbs sprinkled on top, with dark spots of baked-in oysters peeking through the bread. The edges are dusted with flour, giving the scene a rustic touch.

Oyster Focaccia della Nonna

Main Course - Italian - November 15, 2023
A smooth sunset orange drink topped with white, frothy cream and a sprinkle of cinnamon. The serving glass is garnished with a thin slice of bright red apple delicately pierced by a star anise. In contrast, a few sticks of caramelized shallots are scattered whimsically next to the glass, making the whole appearance irresistible.

Eastern Charms Smoothie

Smoothie - Chinese - November 16, 2023
A thick, juicy turkey patty sits proudly on a toasted, golden-brown whole-grain bun, adorned with a slice of glistening cheddar cheese melting into the nooks of the patty. Fresh, crisp lettuce and tomato add pops of vibrant green and red, while a dollop of tangy homemade sauce peaks seductively from the edges. Served with a vibrant, colorful mix of fresh vegetable and quinoa salad.

Yankee Fast Food Day Lean Turkey Burgers

Main Course - American - November 16, 2023
A beautiful creamy orange risotto generously studded with flakes of pink trout, garnished with a sprig of fresh rosemary on top and a scattering of shredded parmesan. The plate rests on a rustic wooden board, with autumnal colors in the background, making the dish pop.

Autumn Harvest Trout Risotto

Side Dish - Italian - November 17, 2023
From above, you'll see the golden-brown crispy tortilla base, loaded with soft scrambled eggs with a hint of yellow and the bright green leeks sauteed to perfection. Red from the salsa strikes a bold contrast, while avocado slices are arranged in a half-moon shape, with a sprinkling of silver queso fresco to finish the dish.

Tequila Infused Leek and Scrambled Eggs Tostada

Brunch - Mexican - November 18, 2023
Imagine a plate with small, golden-brown, roasted pieces of parsley root dusted with dark red Cajun spices. Each bite is garnished with a thin, fresh parsley leaf. A small side dip of honey mustard sauce is present, with a wooden spoon stuck into it. The whole scene stands out attractively on a rustic wooden board, with a dark background that highlights the golden, spicy hues of the dish.

Cajun Dust Roasted Parsley Root Bites

Appetizer - Cajun - November 19, 2023
The beautifully glazed salmon fillet glistens atop a creamy golden chestnut puree, encircled by speckled, roasted root vegetables. A sprig of thyme delicately garnishes the salmon, adding a touch of green.

Cider Glazed Salmon with Chestnut Puree and Thyme Roasted Root Vegetables

Main Course - French - November 20, 2023
A vibrant plate of golden brown gnocchi tossed with slices of smoky sausage, glossed in a beautiful red pepper sauce. The nebulous red-orange hue of the sauce provides a tantalizing contrast against the gnocchis' marked crust and sausage's dark char. A sprinkling of green herbs enlivens the picture with dashes of freshness.

Cajun Cauliflower Gnocchi with Chicken Andouille Sausage

Main Course - American - November 21, 2023
A plate topped with grilled chicken slices slathered in a glossy orange and chicory sauce, adorned with chopped cilantro and thin slices of orange. A bed of vibrant purple cabbage slaw provides a colorful underscoring.

Caribbean Chicory and Orange Spiced Chicken

Main Course - Caribbean - November 22, 2023
From top view, see a gorgeous charred cabbage steak lying at the center of a white plate. A crumble of almond and pecan spilling over it adds a delightful color contrast. Dots of tangy sauce garnished with fresh chopped herbs create a beautiful pattern around it.

Roasted Cabbage Steak with Almond-Pecan Crumble

Main Course - American - November 24, 2023
Think depth and contrast for the perfect snapshot. A slice of toasted, golden brown multi-grain bread forms the base. It's generously smeared with luscious, creamy avocado followed by chunks of ruby-red Tuna confit, the hero of the dish. These are adorned with ruby red bits of diced tomato and specks of green chive. A gentle drizzle of golden lemon-garlic dressing graces the arrangement and a small sprig of dill on top adds the final touch.

Fusion-style Tuna Tartine

Brunch - Fusion - November 26, 2023
Imagine emerald cabbage parcels resting on a pearly plate. Within each leafy pocket, a vibrant seafood stew peeks out, a medley of shrimp, clams and scallops, generously punctuated with bright red cherry tomatoes and slices of zesty lemon. Fresh herbs and spices sprinkle over the dish like the very first snowfall of the season.

Tuscan Seafood Cabbage Parcel

Main Course - Italian - November 28, 2023
Picture gem lettuce leaves looking like brilliant green gemstones scattered across the plate, holding small pieces of smoky trout and tart cranberries. Pockets of white goat cheese peek out playfully. The dish is garnished with fresh herbs and a drizzle of golden dressing, looking like an artful painting.

Crisp Winter Trout'n'Cranberry Fusion Salad

Salad - Fusion - November 29, 2023
A colorful, steaming bowl heaped with glossy mussels, their blue-gray shells contrasted against the vibrant red chili tomato broth. Sprinkles of bright green coriander and wedges of lime are strewn across the top for a vibrant pop of color.

Mexican-Style Mussels in Chili Tomato Broth

Main Course - Mexican - December 04, 2023
Golden strands of spaghetti squash gently tangle around your fork, contrasting with the robust and hearty chicken ragu. Flecks of fresh herbs bring a dash of color and promise of flavor, while a final dusting of cauliflower 'Parmesan' completes the picturesque composition.

Spaghetti Squash with Hearty Paleo Chicken Ragu

Main Course - Italian - December 06, 2023
An eclectic purplish-red and brown radial pattern is presented amidst a golden tart crust, adjustable according to the serving size. Dots of creamy white goat cheese juxtapose the vibrant radicchio. A light sprinkling of green thyme leaves contrasts yet complements the tart, arranged on a rustic white plate.

Winter Radicchio Tart

Main Course - French - December 07, 2023
The dish is a visual feast. Bright orange carrot purée forms an arched backdrop on the plate, juxtaposed with a variety of pan-seared seafood - salmon, shrimp, and scallops neatly lined up. Drizzled curry glaze in whimsical patterns over the seafood whispers subtle exoticism. Bits of chopped chives scattered provide vibrant specks of green.

Seascape Platter with Carrot Purée and Curry Glaze

Main Course - Fusion - December 08, 2023
A vibrant, crisply golden tortilla presents a tantalizing bed of bright orange salmon chunks. This is crowned with vivid red, green, and white colors from jalapeno, cilantro, and cotija cheese, all garnished with a sprinkle of red chili flakes. Slices of lime lazily lounge on the side of the plate, ready to add their zest into the mix.

Mexican Spiced Salmon Tostadas

Brunch - Mexican - December 09, 2023
A colorful display of orange-hued shrimp, diced ripe mangoes, and creamy avocado pieces are sat atop a bed of fresh romaine lettuce. It's sprinkled with shredded coconut, finely chopped herbs, and accented with thin, red pepper strips. The shrimp and salad gleam with a slight sheen of the tangy dressing.

Paleo Caribbean Shrimp and Mango Avocado Salad

Main Course - Caribbean - December 10, 2023
A beautifully plated dish, displaying golden, crispy sardines resting atop a bed of velvety citrus-infused leek puree, garnished with vibrant red chilies and microgreens. The play of colors makes it perfect for an Instagram shot!

Pan-Seared Sardines with Citrus Leek Puree

Main Course - Chinese - December 11, 2023
A deep, terracotta bowl filled with seafood stew, topped with vibrant green herbs and colorful citrus salsa. The translucent pink prawns, black mussels, and succulent white fish pieces peek out from the rich, deep-red tomato and bean stew. The whole dish exudes a warm, appetizing glow.

Marine Feijoada with Citrus Salsa

Main Course - Mediterranean Fusion - December 12, 2023
The deep reddish-brown, tender strands of pork generously piled on a plate, glistening under the warm sauce. Golden pools of tangy mustard sauce glaze the top, adding an alluring sheen. Pops of emerald green from the sauteed collard greens peek from beneath and around the pork, placed aesthetically. A lemon wedge on the side for an added burst of color.

Cajun Spiced Keto Pulled Pork with Mustard Sauce & Sautéed Collard Greens

Main Course - American - December 13, 2023
You're looking down on soft pastel green lettuce wraps cradling vibrant strips of sautéed zucchini, red and yellow bell peppers. It's sprinkled with dark green cilantro leaves and slivers of lime. A touch of white crumbled feta adds a delightful contrast, all on a rustic earthen plate.

Winter Zesty Zucchini Tacos

Main Course - Mexican Fusion - December 14, 2023
Brunch plates with crispy toasted bread slices generously layered with an almost fluorescent purple-red beetroot spread, topped with melting white burrata cheese, adorned with a gorgeous sprinkle of green pistachios and fresh herbs. A dash of lemon-herb vinaigrette adds a glossy sheen to the composition, making the entire dish pop with color and textures.

Roasted Beet and Burrata Bruschetta with Lemon-Herb Vinaigrette

Brunch - Italian - December 16, 2023
Rich, golden soup generously speckled with glistening oysters and colorful vegetables. Fresh herbs and toasted baguette on the rim of the bowl add contrast and warmth; a sprinkle of saffron threads provides the final gourmet touch.

Oyster Provencal Soup

Main Course - French - December 18, 2023
A beautiful and harmonious blend of autumn shades. The fluffy potato gnocchi, coated in a rich, burnt-orange pumpkin sauce. It's all complemented by deep green sage leaves and a dusting of salty parmesan cheese.

Potato Gnocchi with Pumpkin and Sage Butter Sauce

Main Course - Italian - December 19, 2023
A beautiful round, golden-brown loaf, speckled with melted gruyere cheese, caramelized onions, and chunks of earthy mushrooms. Creamy melted cheese glistens on the crust, highlighting the rich, darkened onions and hearty mushrooms peeking out, making it especially Instagram-worthy.

Rustic Cremini Mushroom and Gruyere Bread

Brunch - French - December 20, 2023
From above, you see a mosaic of vibrant colors. Golden-brown triangles of crisp tortillas are scattered around, revealing a stuffing of golden scrambled eggs, pops of green from fresh herbs, and the deep red of sundried tomatoes. Mildly charred, with strands of melted cheese elegantly extended. Amidst these, pops of bright orange tangerine segments add a delightful contrast. A dollop of creamy yogurt, dusted with a sprinkle of smoky chili powder, anchors the dish in the center.

Tangerine-Infused Breakfast Quesadillas

Breakfast - Mexican - December 21, 2023
The bronzed, apple-cranberry glazed turkey sits in the center of the plate, glistening under soft Christmas lights. On its side, a medley of glossy red-wine braised carrots gleam in rich hues of red and orange with hints of thyme. Hasselback potatoes, with their accordion-like slits, wear a golden, crispy texture, sprinkled with bits of fresh parsley, contrasting beautifully with the Christmas platter.

Glazed Turkey with Red Wine Braised Carrots and Hasselback Potatoes

Christmas Eve Dinner - American - December 24, 2023
A toasty tortilla lays at the base, generously topped with a blanket of diced avocado and chili-lime trout flakes. Crowning this mountain is a bright, sunny-side-up egg, with runny yolk ready to flow at the first bite. It's cheerfully garnished with the ruby-red tomato-chili salsa and a sprig of fresh cilantro.

Cold Weather Trout Huevos Rancheros

Breakfast - Mexican - December 25, 2023
From above, you see a warm skillet filled with golden, crispy Brussels sprouts glistening from olive oil, interrupted by the vibrant green sprinkles of fresh herbs, crumbled white feta cheese, jet black Kalamata olives, and a trio of sunny-side-up eggs with bright yellow yolks sitting on top. The dish is garnished with a sprig of dill and a dusting of red chili flakes.

Greek-Style Breakfast Skillet with Brussels Sprouts

Breakfast - Greek - December 26, 2023
A warm, steamy bowl filled with clear, rich, amber-colored miso broth with floating noodles, tofu cubes, baby spinach, and colorful carrot slices. Drizzled with a vibrant red pomegranate reduction and sprinkled with pomegranate arils on top for a pop of color and crunch, alongside a hint of green from the green onions and a side of grilled sourdough bread.

Pomegranate-Drizzled Miso Noodle Soup

Quick and Easy - Japanese - December 27, 2023
A colorful palette of oranges, reds, greens, and whites on a rustic ceramic plate. Steam rising from the warm tostadas, the vibrant orange carrot-chorizo scramble spilling slightly over the tortilla's edge. A sprinkling of the fresh, crunchy radish-carrot slaw adorned with cilantro gives it a lively contrast.

Winter's Mexican Carrot Chorizo Scramble Tostadas

Brunch - Mexican - December 30, 2023
A beautiful bobbin of roasted delicata squash sits at the center of a pristine white plate. It's sliced into rings, revealing an inviting stuffing of quinoa, cranberries, and crumbled goat cheese. A golden miso sauce spread beneath the squash melds the components together. Fresh herbs sprinkle the entire spectacle, lending a vibrant pop of color.

Miso-Infused Stuffed Delicata Squash with Quinoa Medley

Main Course - Fusion - December 31, 2023
Imagine four beautifully charred chicken quarters served atop a rustic wooden board. The stunning golden-brown BBQ chicken presents an enticingly crunchy exterior. Bits of BBQ rub cling to the nooks of the chicken quarters owing their vibrant color to crushed celery seeds. Pops of vibrant green from the celery leaves remind you of the star ingredient. In a small bowl on one side, a glossy BBQ sauce with small specks of blended celery shines in rich hues of red. A sprinkling of roughly chopped parsley makes the colors sing.

Smoking Celery-Kissed BBQ Chicken

BBQ - American - January 01, 2024
The dish presents a vibrant medley of textures and colors ranging from the diced golden rutabaga to the sprinkle of emerald-green flat leaf parsley and mint leaves. A slight gloss from the dressing enhances the dish's appeal, making it pop on a rustic earthenware plate.

Rutabaga Tabouli

Quick and Easy - Middle Eastern - January 04, 2024
From above the dish presents a trio of buckwheat pancakes topped with glistening poached eggs. The egg yolks, when pierced, spill onto the pancakes mixing with the vibrant green flecks of the zesty hollandaise. The picture-perfect brunch is completed with a sprinkle of bright chive greens and a side of roasted tomatoes.

Buckwheat Pancakes with Poached Eggs and Chive Hollandaise

Brunch - American - January 06, 2024
From above, you see a dark-colored bowl containing vibrant, chunky stew that breaks up the monochrome winter. Shades of bright orange butternut squash, dark green spinach, and speckles of red from the spiced tomato base are peeping out. A dollop of pastel-colored hummus cloud is perched on top, dusted with a burnt orange sprinkle of zaatar.

Middle-Eastern Spiced Stew with Hummus Cloud

Main Course - Mediterranean - January 08, 2024
The dish displays a visually delightful duo of puffy, golden ravioli against an elegantly smeared bead of balsamic reduction. The filling peeks through the ravioli, revealing glimpses of the scrumptious crab mixture. A scattering of roughly torn fresh mint leaves and vibrant lemon zest adds pops of color, rounding off the presentation with a rustic appeal.

Crab-Stuffed Caprese Salad Ravioli

Main Course - Italian - January 09, 2024
Charred chicken pieces and bright citrus segments skewered on crisp, caramelized bamboo sticks. Brilliant colors of sunset orange, tawny brown, and garnet red create a gradient of warm tones under the glow of the BBQ glaze. Cilantro leaves adorn the platter, adding flecks of vibrant green to the expansive palette. Finishing the dish are bursts of pomelo sections comfortably nestled between the BBQ basted chicken pieces.

BBQ Pomelo Chicken Skewers

Main Course - American - January 10, 2024
A snowy pile of roasted duck is centred on a bright white plate, coated in a glossy pomelo glaze. Its crispy skin is visible, contrasting against the tender pinkish meat. Garnished with sprigs of thyme, slices of caramelized pomelo, and a dusting of coarse ground black pepper, it's a tactile landscape of gourmet delight.

Caramelized Pomelo BBQ Duck

BBQ - French - January 12, 2024
A bed of deep-red roasted Roma tomatoes lies underneath a creamy, white Burrata cheese ball in the center of the plate. Steaming hot, chunks of caramelized Italian sausage are scattered around, encased in the fragrant green halo of fresh basil leaves and drizzled with EVOO and balsamic glaze. The salad is dusted with a touch of black pepper, showcasing an enticing play of colors, textures, and temperatures.

Roasted Caprese Salad with Caramelized Italian Sausage

Main Course - Italian - January 13, 2024
A grand kaleidoscope of colors in a shallow pan — golden chunks of chorizo, speckles of green peas, rosy shrimp, and fire-roasted red peppers nestled in the bright yellow 'rice' of cauliflower. Beautifully charred lemon wedges rest at the edges ready to be squeezed over the paella, releasing their vibrant juice.

Paleolithic Spanish Cauliflower Paella

Main Course - Fusion - January 14, 2024
A beautifully baked serving dish filled with caramelized white mushrooms and golden sesame-crusted tofu pieces. The ingredients are glazed with a glossy, sticky sauce, sparkling under soft light. Sprinkled atop are emerald cilantro leaves and vibrant red chili strands, creating a stark contrast against the monochromatic palette underneath.

Fusion White Mushroom and Sesame Tofu Bake

Main Course - Fusion - January 16, 2024
A beautifully plated golden tostada topped with chunks of white crab meat, the vibrant winter citrus salsa adding bursts of yellow, orange and red. Wedges of lime and sprigs of cilantro garnish the plate.

Chilly Sunrise Tostada with Crab & Winter Citrus Salsa

Brunch - Mexican - January 20, 2024
Imagine a beautiful grain bowl that starts with a base of fluffy quinoa. Golden-crisp, oven-roasted sweet potatoes rest to one side, while lemon-kissed, smoky chickpeas claim the opposite territory. Bright purple cabbage slaw adds a pop of color while sesame seeds and chopped parsley form polka dot garnish. The crowning glory is a generous drizzle of rich, smoky tahini sauce, blanketing the dish with a warmly inviting aroma.

Smoky Tahini Chickpea & Sweet Potato Grain Bowl

Main Course - American - January 21, 2024
The dish is a beautiful dance of colors, with the red lentils shining bright under the smooth, golden saffron-infused broth. Dotted with vibrant green herbs and crimson peppers, it's a feast for the eyes.

Mediterranean Saffron and Red Lentil Stew

Main Course - Fusion - January 23, 2024
The soup is deep orange with chunks of smoked turkey and hint of green from chopped cilantro, served in jet black bowls. A dollop of tangy prawn sour cream sits enticingly on top, surrounded by vibrant diced avocados. The dish is garnished with a cilantro leaf, adding an artistic pop. A crusty keto roll on the side completes the enticing picture.

Smoky Chipotle Turkey Soup

Main Course - American - January 24, 2024
Warm, colorful and enticing, a skillet holds fluffy quinoa, vibrant peppers, squash, and black beans garnished with crumbled feta, zested lime, and finished with a sprinkle of fresh coriander. The bowl's sides are spattered with a homemade enchilada sauce, giving it a truly rustic and inviting feel.

Quinoa Enchilada Bowl

Main Course - Fusion - January 30, 2024
Viewed from above, the glossy, golden-brown bread loaf is sat on a rustic wooden board. Upon slicing, beautifully dispersed clams reveal themselves amidst the fluffy bread interior, with a sprinkle of dried herbs and sea salt crystals glittering atop.

Aegean Clam Infused Boule

Brunch - Mediterranean - February 02, 2024
A minimalistic, yet striking dish. The glossy brown trout sits atop a bed of vibrant green kale-infused rice, strewn with black and white sesame seeds. The side of pink pickled ginger adds a pop of color.

Miso-Baked Trout with Kale-Furikake Rice

Main Course - Japanese - February 04, 2024
A quartet of juicy, char-grilled skewers are at the heart of the dish. They are offset against the ruby red backdrop of the spicy salsa, speckled with snowy queso fresco. Golden ribbons of caramelized onions are draped over the skewers artfully, heightening the allure of the dish.

Mexican Hearth BBQ with Caramelized Onions

BBQ - Mexican - February 05, 2024
Encircling a large, white, round plate are 8 plump, golden seared scallops, arranged like a clock face. A mound of lush green watercress salad sits in the centre, brightened with morsels of fiery red roasted peppers and flecks of zesty orange segments. The plate is finished with a drizzle of glossy orange-hued vinaigrette.

Seared Scallops with Warm Watercress and Roasted Red Pepper Salad

Main Course - Spanish - February 06, 2024
A vibrant heap of glossy, richly-spiced stir-fried cabbage and tofu sits over a bed of fluffy quinoa, the distinct pieces of wine-soaked currants and scattered fresh herbs are visible. Lemon wedges and a mint sprig adorn the edge of the deep, ceramic bowl, framing the colorful array of dark green cabbage, creamy tofu chunks, bright fresh herbs, and pops of currants

Spiced Cabbage and Tofu Stir-Fry with Herby Quinoa

Main Course - Fusion - February 07, 2024
Glistening chunks of ruby red Harissa-spiced lamb sit atop a bed of sautéed kohlrabi and artichoke, their crisp textures enhanced by a light golden sear. A generous drizzle of cool, white cucumber mint raita adds a contrast in both color and temperature. A sprinkle of mint and a few lemon wedges on the side of the gray stoneware plate create a visually appealing dish with a modern rustic aesthetic.

Harissa-Spiced Lamb over Kohlrabi & Artichoke Sauté with Cucumber Mint Raita

Main Course - African - February 10, 2024
Hints of chicory green, golden-brown caramelized onions, and white goat cheese morsels sitting atop crunchy toast slices. Dusted with crushed red pepper for a pop of color and heat, garnished with thin onion rings.

Chicory Caramelized Onion Bruschetta

Snack - American - February 11, 2024
A round, crusty golden-brown bread loaf with an appealing crackled surface that splits to reveal tempting caramelized onions and melting mozzarella. Bits of golden-brown endives peeking through make for a wonderful visual surprise.

Endive Stuffed Mozzarella-Onion Rustic Bread

Brunch - Fusion - February 12, 2024
A pair of bright bell peppers, split in half, reveal a hearty filling of rich quinoa, speckled with black beans and corn. The fresh green of chopped cilantro and chunks of avocado against the red, orange, and green pepper shells create the feeling of a festive Tex-Mex celebration. The dish is topped with ruby-red pomegranate seeds, glistening like little jewels, for an added pop of color and texture.

Tex-Mex Quinoa Stuffed Bell Peppers

Main Course - Tex-Mex - February 13, 2024
An Instagram worthy arrangement with lightly browned monkfish atop a vibrant, rustic stew of red tomatoes and softened, caramelized fennel, sprinkled with fresh green parsley and sprinkling of freshly ground pepper. A slice of rustic bread on the side adds an inviting depth to the composition.

Monkfish alla Pizzaiola with Fennel Stew

Main Course - Italian - February 14, 2024
From above, the vegan paella displays a canvas of rich mustard-coloured rice dotted with emerald green peas and wedges of artichokes. Strips of roasted red and yellow bell peppers lay on top, their edges caramelized, while slices of lemon and a sprinkle of fresh parsley add bursts of bright colours.

Vegan Winter Paella

Main Course - Spanish - February 15, 2024
Top view reveals lightly toasted crostini pieces laden with golden shiitake mushroom slices intermingled with radiantly hued, oven-roasted root vegetables. Each piece is topped with a sprinkle of fresh green chives.

Shiitake Mushroom & Root Vegetable Crostini

Appetizer - American - February 16, 2024
A generously served plate of golden quinoa fusilli, topped with vibrant red sauce dappled with green herbs and glistening bits of olives and capers. Tender chunks of chicken scattered throughout, and a dust of finely shredded dairy-free cheese on top.

Chicken Cacciatore with Quinoa Fusilli

Main Course - Italian - February 18, 2024
From above, you see a beautiful blend of vibrant red from the ripe San Marzano tomatoes, the creamy white of the melted fior di latte mozzarella, and the fresh green basil leaves. Right at the center, an edible gold leaf sits, catching your eye against the stark contrast of the warm, charred brown of the crust, representing a literal 'Pizza Gold Medal' to celebrate the occasion.

Pizza Day Celebration Margherita

Main Course - Italian - February 09, 2024
When looking from above, you will see a thick and savory square of multi-layered lasagna. The top layer is beautifully golden, baked to perfection with visible spots of melted and crisped cheese. The inner layers are visibly rich and moist, bursting with a vibrant combination of creamy bechamel and rich meaty Bolognese sauce. It is served on a white plate with fresh basil leaves on top for added color and a dash of green.

Classic Lasagna alla Bolognese

Main Course - Italian - February 13, 2024
Atop a deep blue ceramic dish, the russet tones of the gumbo command attention. The meat, seafood, and colorful vegetables merrily mingle within the rich sauce, peeking through in tantalizing bursts. A fluffy mound of steamed rice dwells in the heart of the dish, framed by vibrant parsley and lemon wedges.

Mardi Gras Gumbo Extravaganza

Main Course - American - February 13, 2024
Delicately seared scallops nestle atop a mound of glossy black truffle pasta, tied together with a sprinkle of vibrant green chives from a bird's eye view. Followed by a puffy, bright red raspberry soufflé with a snow-white sprinkle of icing sugar on top.

Romantic Valentine's Day Dinner: Seared Scallops on Black Truffle Pasta & Raspberry Soufflé

Main Course & Dessert - Fusion - February 14, 2024
A golden-brown, slightly crumbly cornbread, cut open to reveal a burst of vibrant green spinach and bits of white feta cheese. A slice of this bread on a rustic wooden board, slightly tilted to showcase the beautiful filling, while the main loaf sits nearby, steam still wafting from the cut.

Spinach and Feta Stuffed Cornbread

Brunch - American - February 20, 2024
The dish is a striking visual panorama with a smorgasbord of colors. The white of the turnips contrasts beautifully with the vibrant yellow rice peeping through the colorful medley of red peppers and green peas. A sprinkle of vibrant green parsley brings a freshness to the dish while lightly char grilled lemon wedges add contrast.

Spanish Turnip Paella

Main Course - Spanish - February 21, 2024
A deep bowl filled to the brim with vibrant green soup, speckled with oysters and garnished with radish slices, avocado and coriander. The bowl is surrounded by tortilla chips and lime wedges, the colors pop against a rustic wooden background.

Slow Cooker Oyster Pozole Verde

Main Course - Mexican - February 22, 2024
A vibrant dish with steaming swirls of tender pasta coated in the glossy, reddish glow of Gochujang sauce. Steamed broccoli florets are scattered across, evoking the sight of blooming blossoms. A sprinkle of sesame seeds adds a pleasing contrast.

Broccoli Blossom Gochujang Pasta

Main Course - Fusion - February 23, 2024
An adorable duo of mini frittatas sits on a plate, garnished with fresh dill. Each one is a slightly browned disc, filled with vibrant green broccoli florets, and dotted with creamy patches of melted goat cheese. A light salad with a tangy vinaigrette surrounds the frittatas.

Broccoli and Dill Goat Cheese Frittata

Brunch - American - February 24, 2024
A vibrant, warm yellow corn mixture pops with contrasting splashes of deep red pomegranate seeds and bright green chives. A topping of melted cheese and a dollop of crema adds to the visual appeal, while a scattering of crispy tortilla curls gives a fun textual dimension.

Mexican Chive-Pomegranate Esquites

Side Dish - Mexican - February 25, 2024
Looking down, you see vibrant green zucchini halves overflowing with juicy ground turkey in tangy marinaria sauce, dusted with golden, bubbly mozzarella and flecks of fresh basil. Amidst the cooked zucchinis sit cherry tomatoes, glistening with olive oil, adding pops of red whilst sprigs of fresh rosemary adds depth to the frame.

Low-Carb Stuffed Zucchini Boats

Main Course - Italian - February 26, 2024
A vibrant and colorful plate filled with glossy linguine twirled onto itself. Bright green cilantro and red chili flakes stand out against the golden hues of the pasta. Dark mussels, topped with glistening chorizo crust add depth and intrigue to the dish.

Mexitalian Mussels and Chorizo Linguine

Main Course - Fusion - February 28, 2024
Golden-brown tart shells filled with a vibrant green and red mixture of chopped broccoli and pimento cheese. Each tartlet is topped with a single pecan half, adding an earthy touch. The dish is served on a rustic wooden platter for a contrast, garnished with a scattering of microgreens.

Southern Broccoli Pimento Tartlets

Appetizer - American Fusion - March 01, 2024
This plated dish presents an array of colors and textures. At one side, the regal rack of lamb crowned with a golden crust. It's pink, juicy meat reveals itself when cut and invites from the center of the plate. On the other side, the ratatouille, a brilliant mélange of veggies forms a rainbow of soft, roasted vegetables, glistening with olive oil.

Herb Crusted Rack of Lamb with Ratatouille

Main Course - French - March 02, 2024
Imagine golden-crust circles of creamy green-speckled polenta artistically arranged on a matte white dish. Swirls of vibrant red tomato vinaigrette whimsically navigate around and across the polenta, creating a stunning visual contrast. The plate is garnished with fresh basil leaves for added pop of color.

Polenta Collard Green Gratin with Tomato Vinaigrette

Main Course - Italian - March 05, 2024
Gleaming orange carrot ribbons dance across the surface of golden toasted bruschetta, pepper-flecked and studded with droplets of honey-peanut glaze. Textures come alive with the bed of pea mash offering a pop of green beneath the gloss.

African-inspired Carrot and Peanut Butter Bruschetta

Snack - African Fusion - March 06, 2024
The popover-style crepe sits tall and inviting on the plate, golden-brown and opened up to reveal the lightly browned crab stuffing. It's all draped in an inviting silky carrot-ginger emulsion that pools slightly at the base creating a vibrant contrast. Hints of green from the fresh chervil garnishing the dish add a dash of color.

Baked Crab-Stuffed Crepe with a Carrot-Ginger Emulsion

Main Course - French - March 08, 2024
A colorful medley of couscous mixed with chunks of roasted purple potatoes and butternut squash, shards of emerald green blanched Brussels sprouts, all speckled with crumbs of snowy white feta and garnished with thin slivers of red sun-dried tomatoes pop off a dark pottery bowl. Refreshing lemon wedges on the side and a sprinkle of parsley pull the dish together, making it pop on an icy background.

Roasted Winter Vegetable and Couscous Salad

Main Course - Mediterranean - March 11, 2024
A vibrant medley of shredded purple and green cabbage, glistening with a zesty lime dressing. Accents of bell peppers in red, yellow, and orange dance amongst the cabbage, punctuated by thinly sliced radish moons and a sprinkle of crumbled queso fresco. Topping this colorful spectacle are sprigs of fresh cilantro and a generous scattering of pumpkin seeds for that extra crunch.

Spicy Cabbage Rainbow

Salad - Mexican - March 12, 2024
A vibrant bowl of textural cavatelli pasta generously coated in rich, reddish-brown harissa sauce, punctuated by flecks of bright green cilantro gremolata. Topped with a small handful of preserved lemon slices.

Harissa Cavatelli with Cilantro Gremolata

Main Course - African Fusion - March 14, 2024
A beautifully plated, colorful mound of glossy fettuccine noodles gently tossed with fennel and vibrant green herbs. The white fennel slivers and orange zests contrast against the brownish noodles.

Five-Spice Fennel Fettuccine

Main Course - Fusion - March 17, 2024
A vibrant masterpiece busting with dynamic colors. Emerald green poblano pepper takes center stage, stuffed with sizzling red peppers and corn. Flecks of crumbled almond feta top off the filling, adding a hint of creamy white. All of this dazzling array is nestled in bright yellow corn tortillas, with vibrant lime wedges and fresh cilantro on the side.

Dairy-Free Poblano Pepper Tacos with Almond Feta

Main Course - Mexican - March 18, 2024
A vibrant emerald soup served in a sleek white bowl, studded with colorful bites of finely diced carrot, parsnip, and beetroot. A thread of cream swirls on top, while a sprig of parsley and a sprinkle of fresh ground pepper complete the picture.

Creamy Parsley Potage with Root Vegetable Confetti

Soup - American - March 19, 2024
A beautifully rich stew, filled with varied colors: the bright orange of sweet potatoes, the green flash of fennel, speckled with creamy white cannellini beans. Smoky African spice blend lends a rustic charm, while fresh cilantro leaves give a burst of green on top. The visual appeal is amplified by serving in a rustic bowl with a sturdy wooden spoon.

Fennel Infused African Slow Cooker Stew

Main Course - African - March 20, 2024
The dish appears vibrant with beautifully arranged soft, lettuce taco shells cradling a melange of juicy shrimp nestled on a bed of sautéed shiitake mushrooms and creamy diced avocados. The splashes of bright red from gochujang mayo drizzle and green from fresh herbs on top adds a fine colour contrast.

Shiitake-Avocado Tacos with Spicy Shrimp

Main Course - Fusion - March 21, 2024
A vibrant, Instagram-worthy dish. Richly colored squash pieces are scattered atop a bed of glossy bulgur, with edges of crispy, dark-green kale peeking through. Glossy vinaigrette accents on the kale give a shiny finish. It's a feast for the eyes, too!

Roasted Squash & Bulgur Salad with Crispy Kale and Sherry Vinaigrette

Main Course - Fusion - March 22, 2024
Golden, toasty slices of rye bread form the base of this striking dish. They are layered with wilted emerald-green chard and creamy feta crumbles. Each toast is crowed with poached eggs, with bright yellow yolks glistening at centre. A sprinkle of fuchsia pickled onions and dark green dill fronds add vibrant pops of color.

Mediterranean Chard and Feta Toast with Poached Eggs

Brunch - Mediterranean - March 23, 2024
Imagine an artisanal round loaf, golden and crusty on the outside with slits across the top. Upon slicing, reveals a creamy clam filling, speckled with herbs, bits of bacon and the vibrant green of peas; contrasting the warm, soft, delicious bread that encapsulates it.

Clam Filled Boule de Campagne

Main Course - French - March 25, 2024
The eye is instantly drawn to the pristine white halibut nestled in a lively sea of brilliant bell peppers, juicy tomatoes, and aromatic herbs, all swimming in a vibrant yellow-orange coconut broth. A sprinkle of cilantro on top brings an added pop of fresh green. The dish is served in a dark earth-toned bowl that provides a dramatic contrast, making the colors within truly jump.

Low-Carb Brazilian Halibut Moqueca

Main Course - Brazilian - March 27, 2024
This is a vibrant platter boasting of a pan-seared golden brown cod draped in chunky dark green tomatillo salsa. Around it lie charred lime halves and sprigs of fresh cilantro. Finishing off with a dusting of crumbled queso fresco gives it a pop of white color and texture contrast. Everything is staged on a ceramic plate symbolizing rustic charm.

Mexican-Style Cod Veracruz with Chunky Tomatillo Salsa

Main Course - Mexican - March 28, 2024
A sleek ceramic plate showcasing a glossy, oven-seared salmon fillet at the center, glossed with teriyaki glaze that gleams under light. An array of julienned vibrant, fresh vegetables- purple cabbage, red bell peppers and bright green spinach surround the salmon in an artful manner. The plating is finished with a drizzle of slightly opaque Yuzu Ginger Vinaigrette

Teriyaki-Seared Salmon with Yuzu Ginger Vinaigrette and Asian Slaw

Main Course - Japanese Fusion - March 29, 2024
A bounty of bold green arugula leaves are tossed loosely on the plate, creating an organic bed for the beautifully poached pears that gleam like jewel drops. Amidst the greens are perfectly wedge slices of creamy camembert, giving the salad a rustic charm. Light drizzles of bright wine-infused vinaigrette artfully streak across the plate with sprinklings of chopped walnuts and freshly ground black pepper as finishing touches.

Arugula Camembert Salad with Beaujolais-Poached Pears

Salad - French - April 01, 2024
A bowl bursting with bright orange spirals of sautéed carrot 'pasta', amid slivers of moist chicken. The dish is alight with the sheen of a tantalizing sauce, and topped with a dusting of golden cheese and a sprinkling of chopped green herbs, ready to enchant your feed!

Carrot 'Pasta' Alfredo Fusion

Quick and Easy - Fusion - April 03, 2024
The decorative bowl is filled with lush, slow-cooked cabbage, that has soaked up the sunset-coloured saucy mix of spices, creating a splendid scattering of oranges, yellows, and greens. Bright red and white contrast from the diced tomatoes and onions accent the dish adding a vibrant color story. Garnished with springy fresh parsley on top, it's an inviting riot of colors, begging to be captured in a square frame.

Slow Cooker Cajun Cabbage Gem

Main Course - Cajun - April 05, 2024
A ruddy, vibrant pottage generously studded with succulent pancetta and lush cannellini beans. The crowning glory is a flurry of fresh green dill, and ripples of indulgent ricotta that seamlessly weave into the top layer.

Dill-Infused Italian Brunch Pottage

Brunch - Italian - April 06, 2024
A white ceramic bowl filled with golden broth and tender shredded chicken, speckled with vibrant green arugula and lemon slices. Garnished with a sprig of fresh dill on top.

Lemony Chicken and Arugula Soup

Main Course - American - April 07, 2024
From the top, you'll see beautifully golden-brown, herbed new potatoes sitting on a bed of vibrant Spring vegetable ragù. The ragù is a lively mix of green, red, and white colors, with chunks of vegetables poking through a thick, glossy sauce. Garnished with a sprinkle of fresh chopped parsley and a drizzle of golden olive oil.

Herb-Crusted New Potatoes with Spring Vegetable Ragù

Main Course - Italian - April 08, 2024
A white deep-dish platter filled with golden brown new potatoes lightly stewed, garnished with sprigs of fresh dill, sprinkles of crumbled feta cheese, bursts of green olives and droplets of yellow lemon zest. A slice of crusty bread sits to one side.

Slow Cooker Nouveau Greek Potatoes

Main Course - Greek - April 09, 2024
A riot of vibrant greens, with chunks of pale green Kohlrabi interspersed with bright green peas, nestled alongside lemon wedges. Randomly strewn bits of lemon zest and a sprig of fresh mint as garnish add beautiful contrast. Crystal clear lemon vinaigrette oozes around the edge.

Springtime Stir-fried Kohlrabi & Sweet Peas

Side Dish - Italian - April 10, 2024
A delicate cluster of diced zucchini and shrimp occupy the center of a white plate, sprinkled with green cilantro and glistening in citric marinade. The edges of the vivid mixture are framed by rosily cooked shrimp. A mysterious, light green cloud floats above the ceviche, gently descending on the tasty landscape beneath

Zucchini and Shrimp Ceviche with Avocado Foam

Main Course - Mexican - April 11, 2024
Picture on your plate, juicy caramelized medallions of venison arranged off center over a bed of vibrant green asparagus spears, dusted with toasted almond slices. Pops of cherry-red pomegranate seeds intersperse the green. Everything is glossed with a light herb-infused sauce, with fresh sprigs of thyme and rosemary, atop the protein, lend a visual depth and Instagram-worthy contrast.

Herb-Crusted Venison Medallions with Asparagus Amandine

Main Course - French - April 12, 2024
From above, you see a symmetric, golden toasted sandwich. Cutting diagonally, it reveals layers of creamy cheese along with the glossy caramelized onion jewel-tones and glimpses of deep purple fig jam. A sprinkle of fresh thyme on the top adds a subtle pop of green and the oozy brie is just waiting to be pulled apart.

Brie, Caramelized Onion, and Fig Jam Grilled Cheese Sandwich

Main Course - American - April 12, 2024
A cornucopia of textures and colors on a light yellow, rectangular platter. Golden crispy chunks of pan-seared shrimp mingle with soft vibrant pink, orange, and red bell peppers. Chunks of soft, creamy avocado are scattered across the top for a pop of color. Tiny ebony drops of balsamic reduction provide a striking contrast.

Caribbean Shrimp & Veggie Hash with Avocado Cream

Brunch - Caribbean - April 13, 2024
At first glance, the vibrant colors of the vegetables - emerald zucchini, ruby-red bell pepper, and sun-ripened yellow squash - make an unabashed proclamation of freshness, beautifully contrasted against a bed of bejeweled rainbow quinoa. The dish is crowned by a dollop of herb-infused goat cheese, adding a touch of creaminess and depth to this lush tableau.

Rainbow Quinoa Ratatouille with Herb Goat Cheese

Main Course - Mediterranean - April 16, 2024
An inviting plate displays golden-brown chicken combined with the bright green hues of sautéed sorrel and an assortment of vibrant mixed spring vegetables. A squeeze of lemon settles atop, adding a hint of yellow, and a drizzle of honey glaze gives it a lustrous sheen, making it an Instagram-worthy highlight.

Lemon-Sorrel Glazed Chicken With Spring Vegetables

Main Course - American - April 17, 2024
Juicy, open mussels are nestled on a bed of bright green dill, cilantro, and slivers of red chili. The sauce, appearing rich and creamy, pools beneath them, reflecting hints of lime. Grainy chunks of garlic bread offset the mussels’ glistening shells.

Kokomo Mussels

Quick and Easy - American - April 18, 2024
The beautifully plated dish showcases tender morsels of lamb peeking out amidst plump apricots and almond slivers. A sprinkle of fresh herbs and sesame seeds on top adds a vivid dash of green and a touch of white, respectively. All this is carefully ladled over a fluffy bed of couscous, reflecting the rich hues of the fragrant sauce - a vision that promises as much pleasure to the eyes as it does to the palate.

Garlicky Lamb Tagine with Apricots and Almonds

Main Course - Middle Eastern - April 19, 2024
A deep bowl showcasing thin, shiny noodles generously tossed with delicate pink shrimp, bedecked with vivid green dill fronds. Tinges of fiery red chili flake spots add dimension, while a wedge of lime rests on the edge - a bright pop of color against the sumptuous canvas.

Dilly Drunken Shrimp Noodles

Main Course - Chinese Fusion - April 21, 2024
An eye-catching, rustic ceramic plate hosting two golden brown tortilla boats, generously filled with vibrant, creamy spinach mix and tender, smoky chicken chunks. Cheesy melting peaks and dots of rich red enchilada sauce add a thrilling contrast. A sprinkling of fresh, light green cilantro leaves brings a note of freshness, completing this inviting dish.

Spinach & Chicken Enchilada Boats

Main Course - Tex-Mex - April 22, 2024
A vibrant rainbow of softened vegetables, with hues of red, yellow, green and purple, coated in a rich, glossy tomato sauce. Balmy sprigs of fresh thyme rest on top, while a golden crusty baguette lays nearby, ready to soak up the flavorful juices.

Classic French Ratatouille in Cast Iron

Main Course - French - April 22, 2024
Golden charred shrimp and chunks of caramelized pineapple shine amidst the vibrant greens and purples from bell peppers and red onions. All neatly aligned on a skewer sitting on a white plate garnished with a sprig of fresh cilantro.

Tropical Shrimp and Pineapple Skewers

BBQ - Fusion - April 22, 2024
Two rolled corn tortillas sit side by side on a rustic white plate, bathed in creamy verde sauce, the bright green contrasting nicely against soft yellows of the tortillas. The enchiladas are generously sprinkled with queso fresco and adorned with colorful pickled red onions, chopped coriander, and a squeeze of lime for vibrance. A scattering of grilled morels completes the top while a lime wedge rests alongside for additional zest.

Morel Mushroom Enchiladas with Creamy Verde Sauce

Main Course - Mexican - April 23, 2024
A vibrant, verdant-hued heap of homemade nettle linguini sits ringed by a colourful array of seashells bedazzled with still-glistening clams and cerise prawns. Bright flecks of red chili and lemon zest lend pops of color, while a dusting of crumbled pecorino and chopped parsley crowns the creation.

Nettle-Infused Linguini with Springtime Seafood Medley

Main Course - Italian - April 26, 2024
A quartet of round golden tostadas sit upon a modern light grey stone platter. Each tostada is piled high with tender pink and white clam pieces, contrasting with the vibrant orange and green from a fresh citrus salsa. Crumbled white cheese and a sprinkling of finely chopped, vibrant green cilantro leaves top the ensemble which is dotted with small cubes of ripe avocado.

Baja Clam Tostadas with Ancho Chile-Citrus Salsa

Brunch - Mexican - April 27, 2024
Visually stunning, the plated dish takes center stage with a melt-in-your-mouth lamb shank resting in a pool of vibrant green ramp-infused sauce. This is heightened by the garnishing of finely chopped fresh ramps and a side of rustic bread, forming an artistic palette of rustic browns against verdant greens.

Ramp-Packed Slow Cooker Lamb Shanks

Main Course - American - April 29, 2024
A visual feast of ruby-skinned new potatoes, with burnt-auburn miso glaze flecks, paired with fresh silhouette of thinly sliced radishes and asparagus, speckled with black and white sesame seeds. All nestled on a cool, white plate.

Crunchy Miso-Glazed New Potatoes with Asparagus Radish Salad

Main Course - Japanese - May 02, 2024
A colorful display of golden-browned tortillas, filled to the brim with vibrant green beans and shredded chicken, atop a bed of tangy red tomato sauce. Garnished with a sprinkle of melting queso fresco, a dazzling drizzle of lime crema, a sprinkle of bright green cilantro and a handful of ruby red diced tomatoes.

Chipotle Lime Chicken and Green Bean Enchiladas

Main Course - Mexican - May 03, 2024
An attractive ceramic skillet filled with a reddish-orange sauce with pieces of rainbow chard peeping out. Bursts of white set against this backdrop from poached eggs peeking from the sauce. Crumbles of feta and a sprinkle of fresh herbs add the final touch.

Mediterranean Chard Shakshuka

Brunch - Mediterranean - May 04, 2024
The dish exhibits a golden brown thick slice of warm multi-grain bread, generously topped with lush green peppery arugula pesto. A sprig of fresh arugula and a sprinkle of red chili flakes adds depth and contrast to this ⠀seasonal beauty.

Arugula Pesto Slathered Toast

Brunch - American - May 05, 2024
The chili serves a vibrant palette of spring hues. From the deep green of fava beans, nutty brown lentils speckled among chunks of white button mushrooms, to the soft translucent chunks of yellow onion. All of this bathed in an aromatic tomato broth with bright red tomatoes poking through the surface, garnished with a radiant sprig of parsley, specks of black pepper, and a small mound of creamy avocado slices offset to one side.

Spring Green Vegan Chili

Main Course - American - May 06, 2024
A sunny, seared trout fillet sits at the heart of the porcelain round plate. A jewel-colored tumble of fresh tomatoes and zesty citrus salsa creates a vibrant color palette around it. A scattering of chopped herbs adds the finishing touch to this bright, appetizing dish.

Andalusian Citrus Trout

Main Course - Spanish - May 08, 2024
Golden-brown morsels of slow-cooked pork are speckled with vibrant, green fava beans, all drowned in a shiny, richly-colored hickory BBQ sauce. The dish is set on a rustic white plate, garnished with a few sprigs of fresh thyme for a pop of color.

Slow-Cooked Hickory BBQ Pork and Fava Beans

Main Course - American - May 09, 2024
The dish is robust with colors - deep green Kale atop a medley of golden butter beans and tomato chunks, speckled with vibrant pieces of carrots and celery, and adorned with pearl onions adding a glossy touch. A sprinkling of breadcrumbs and finely chopped parsley completes the picture, making the whole dish come together in a harmony of rustic beauty.

Rustic French Slow-Cooker Kale Cassoulet

Main Course - French - May 10, 2024
Golden-brown deboned roast chicken arranged in the center of a warm rustic platter. The succulent chicken is encircled by a blush of tender artichokes and browned shiitake mushrooms, dotted with bits of crisp spinach, vibrant red bell peppers, and finished with a sprinkling of thyme and lemon zest.

Rosemary Roast Chicken with Artichokes and Shiitake

Main Course - American - May 11, 2024
The pinkish-orange hue of the salmon stands out against the vivid green of the puree and the deep purple of the crispy potatoes. Served on a white plate, the colors pop even more. A sprig of fresh dill or rosemary adds the finishing touch.

Citrus-Herbed Salmon with Green Pea Puree & Smashed Purple Potatoes

Main Course - American - May 12, 2024
Vibrantly colored bell pepper halves, resplendent with a golden top crust, reveal an enticing mix of crab and veggies peeking out. A scattering of herbs adds to the appeal.

Crab Stuffed Bell Peppers with Lemon-Herb Crust

Main Course - American - May 13, 2024
A vibrant, warm dish featuring golden brown roasted new potatoes scattered across a light green canvas of tangy coconut sauce. The potatoes, garnished with finely chopped cilantro and red chili slices, are slightly crisp on the outside, yet soft and fluffy within. Lime wedges are tucked neatly at the corner of the plate offering a potential pop of color and citrusy zest.

Thai-Style Roasted New Potatoes with Tangy Coconut Sauce

Main Course - Thai - May 14, 2024
An oval serving dish with a golden, bubbling, crisp potato crown. Beneath, the vibrant textures of sautéed vegetables in a lusciously rich sauce peek out, with the stripe of a whiskey bottle and fresh herbs effortlessly laid around.

Whiskey Infused Vegetarian Shepherd's Pie

Main Course - American - May 15, 2024
The dish is a vibrant display of seafood delicately wrapped in bright green chard leaves. It's garnished with sprinkles of red chili flakes and golden, toasted breadcrumbs, paired beautifully with a light, lemon wedge on the side. The deep colors of the seafood against the green leaves and the popping golden breadcrumbs create a lovely contrast.

Chard-Wrapped Seafood Medley

Main Course - American - May 16, 2024
A bright tableau of food featuring pink-hued salmon slices neatly arranged atop brown rye toasts smeared with creamy white goat cheese. On top, vibrant green arugula leaves and underneath, a smattering of dark purple beetroot cubes for garnish. Next to it, a tall glass of vibrant reddish beetroot juice with a green apple slice on the rim and a sprig of mint floating on top.

Beet-cured Salmon on Rye with Goat Cheese & Arugula and Beetroot Apple Ginger Juice

Brunch - American - May 18, 2024
This dish is a deep creamy pink, studded with crumbled sausage and contrasts of bright red and green from the rhubarb and garnish. The creamy risotto is heaped onto pearlescent white plates, topped with grated Parmesan snow, fresh herbs scatter on top while the shiny drizzle of olive oil gives it a luminous glow.

Creamy Rhubarb Risotto with Sausage

Main Course - Italian - May 19, 2024
The bread loaf looks soft and bouncy, invitingly warm in a rich golden-brown color. The crust has a slight sheen indicating its perfect bake. The parsley leaves, sparingly yet artfully sprinkled on the loaf, deliver a vibrant dash of green that contrasts with the mellow bread hues. From above, the loaf appears to be a snapshot of an early morning sunrise, speckled with fresh green hints of spring.

Seoulful Parsley-Infused Bread

Brunch - Fusion - May 20, 2024
At first glance, a vibrant and contrasting display captures your eye. The succulent, golden prawns, scallops and mussels, generously sprinkled with Indian spices are nestled on a bed of lemon-infused jasmine rice. Stir-fried, glossy, green Bok Choy, lightly charred around the edges forms a visually enticing, curved barrier around the seafood heap while a drizzle of coconut cream complements the dish, adding a softness to the scheme.

Indian Ocean Jumble with Stir-fry Bok Choy

Main Course - Indian Fusion - May 21, 2024
Imagine an inviting plate with elegantly arranged slices of sea bass exuding a golden hue, its surface glistening from light olive oil gloss. Beside it lies a vibrant salad, a feast of colors with thin slices of red oranges, pale green fennel, and dark green mint leaves, sprinkled with ruby-like pomegranate seeds. A gentle dollop of silky tzatziki aioli hued with a dab of green from fresh dill anchors the scene, artfully smeared on the plate.

Baked Sea Bass with Citrus Fennel Salad and Tzatziki Aioli

Main Course - Mediterranean - May 23, 2024
From above, you see highlighted slices of golden, rustic-grilled bread, each topped evenly with colorful Ratatouille. The green pieces of celery peeping out from the spread gives it a heightened, appetizing appeal. The dish is accented with sprinkled fresh, chopped parsley and micro herbs.

Celery Ratatouille Tartine

Brunch - French - May 25, 2024
Four vibrant fajitas are neatly presented side by side on a rustic serving platter. Each tortilla is bursting with the smoky-flavored mackerel, garnished with a creamy chipotle lime sauce drizzled on top. The brilliant colors of fresh red onions, brilliant green jalapeno slices, and a scattering of fresh cilantro leaves give the dish a mouthwatering appeal. Add a side of grilled sweet corn, still on the cob, charred to perfection, it's a feast for the eyes and the palate.

Tex-Mex BBQ Mackerel Fajitas

Main Course - Fusion - May 26, 2024
Golden, crispy spheres generously sprinkled with vibrant fresh parsley and blue cheese crumbles rest on a smooth pool of tangy buffalo sauce, all on a rustic wooden platter.

Buffalo Potato Poppers

Quick and Easy - American - May 27, 2024
A round ivory mound of potato mash elegantly rests in the center of the plate. Green celery batons gently press into the mash imitating a starburst, while fresh herbs are tastefully scattered to add color contrasts. A smooth, golden sauce lightly drizzled around completes this Instagram-worthy masterpiece.

Celery Viennetta Parmentier

Main Course - French - May 28, 2024
A robust and sumptuous feast for the eyes! The glistening Kobe beef patty, laced with melting cheese, rests atop a glossy toasted brioche bun. Ruby red tomato, vibrant green lettuce, and a golden layer of caramelized onion jam add a trio of colors. Thin, crispy French fries spill enticingly from one side of the plate, their golden hue matching the patty's cheese.

NYC Iconic Star Burger

BBQ - American - May 28, 2024
A vibrant plate displaying plump grilled shrimps taking center stage, nestled in the bed of cauliflower rice that presents varying shades of cream and green, sprinkled with fine-chopped, deep red chili, and fresh mint leaves. A drizzle of lime sauce around the plate adds an enticing touch of zest.

Caribbean Keto Grilled Shrimp with Cauliflower Rice

Main Course - Caribbean - May 29, 2024
The dish, viewed from above, features a brown, crispy English muffin topped with a heap of vibrant, sautéed kale, and crowned with a perfectly poached egg. The egg is coated in a creamy, golden hollandaise sauce drizzled in such a way that it drips onto the plate in some spots. Bright colored hot sauce droplet patterns borders the muffin. The dish overall imbues a feeling of artisan café breakfast, neatly arranged on a white stoneware plate, garnished with a sprinkle of freshly ground pepper.

Kale Benedict with Garlicky Hot Sauce Hollandaise

Brunch - American - June 01, 2024
A gorgeous plate of slender, gently twisted spaghetti intermingled with elegant, curled strands of vibrant orange carrot ribbon. A delicate, lightly creamy garlic sauce brings it all together, accented by flecks of fresh green herbs and a dusting of nutty, golden Parmesan. It's a medley of colors and textures, inviting and appetizing.

Carrot Ribbon Pasta with Creamy Garlic Sauce

Main Course - American - June 02, 2024
The rich, deep red of the glazed ribs, flecked with char marks and bubbly blueberry BBQ sauce, provides a vibrant contrast against the backdrop of a fresh, green arugula and yellow corn salad - all nestled in a creamy blue and white ceramic serving dish.

Blueberry BBQ Baby Back Ribs with Fresh Corn and Arugula Salad

Main Course - American - June 03, 2024
Two glistening eggplant roulades lay cozied up on a rustic ceramic plate. The deep purple of the eggplant skin is complemented by the creamy white of the goat cheese peeping out from the scroll. Fresh herbs scatter over the top, lending the dish a pop of vibrant green.

Roasted Eggplant Roulades with Herbed Goat Cheese

Main Course - French - June 04, 2024
From above, you'd notice plump and juicy shrimps glazing in the bright orange hue of jalapeno-citrus marinade, nestled atop a bed of green cilantro-infused cauliflower rice. The vibrant corn-avocado salad punctuated with ruby red cherry tomatoes dances as an exciting contrast on the side. The dish presents a diverse canvas of colors inviting you to dig in.

Zesty Jalapeno-Citrus Shrimp with Corn-Avocado Salad and Cilantro Cauliflower Rice

Main Course - Tex-Mex - June 05, 2024
Glistening green beans lay like a lush bed, propping up golden brown chicken pieces coated in a layer of enticing Dijon glaze. Small punctuations of vibrantly caramelized lemon wedges and scattered chopped herbs lend an aesthetic balance of color and texture as steam lazily rises from the concoction.

Green Bean Cassolette with Dijon Mustard Chicken

Main Course - French - June 06, 2024
Golden glazed salmon fillet on a simple white plate, sprinkled with toasted sesame seeds. A well-seasoned pile of crispy, slightly charred kale sits next to the salmon adding a vibrant green pop to the plate. A side of short-grain white rice and lemon wedges complete the picture.

Miso Glazed Salmon with Crispy Kale

Main Course - Japanese - June 07, 2024
At the heart of the plate is a perfectly cooked halibut, golden and flaky. Surrounding it, a rainbow of roasted spring vegetables: petite French beans, cherry tomatoes, and baby radishes. The side offering is a small heap of vibrant green pea purée. Drizzled over the halibut is a vibrant tangy citrus dressing, and sprinkled around the plate are fresh herbs. The contrast between the white fish, colorful vegetables, and green accents makes a striking, photogenic dish.

Provençale Halibut with Roasted Spring Vegetables

Main Course - French - June 09, 2024
From the top view, you see a plate filled with vibrant rainbow-colored spaghetti, peppered with star-shaped vegetables in different colors that blend splendidly with the spaghetti. The variety of colors would indeed make a feast to the eyes.

Children's Day Rainbow Spaghetti and Veggie Stars

Main Course - American - June 09, 2024
A delightful sight of deep purple, creamy whites and vibrant greens, garnished with a touch of redness from cherry tomatoes. It's a beautiful mosaic of colorful vegetables in a slow-cooker pot, with an irresistible aroma wafting from it.

Slow Cooker Provencal Eggplant Caponata

Main Course - French - June 11, 2024
From above, you'll see robust, brown Shiitake mushrooms that hold the plate's center, glistening with a glossy red wine reduction. Golden potatoes and crisp, vibrant green beans add a delightful color contrast. A sprinkle of fresh parsley adds a pop of green and tying the entrée together.

Shiitake Au Vin

Main Course - French - June 12, 2024
From above, you would see a golden-brown round loaf, lightly dusted with flour. The crust is textured with irregular patterns, and the scraggy top is slightly split revealing its fluffy interior. Emerald-hued oregano specks are dispersed throughout the loaf adding a sense of rustic appeal.

New Yorker’s Oregano Infused Bread

Brunch - American - June 13, 2024
Golden-brown grilled shrimp sit atop a bed of creamy, pale-yellow grits, speckled with vibrant chopped scallions. A delicate drizzle of lemon-garlic butter gives the dish a glistening, appetizing finish. The plate is garnished with lemon wedges and sprigs of fresh thyme, brightening the minimalist white plate it's served on.

Lemon-Garlic Shrimp with Scallion Grits

Main Course - American - June 14, 2024
From above, you see beautifully charred beef tenderloin slices fanned out in a semicircle on one side of the plate, with golden and crispy Hasselback potatoes lining the other side. Drizzled atop the meat and potatoes is a vibrant green chimichurri sauce, scattered with finely chopped fresh herbs. The grill marks on the meat and potatoes add an appealing wood-fired aesthetic.

Father's Day Special: Beef Tenderloin with Grilled Hasselback Potatoes and Chimichurri Sauce

BBQ - Fusion - June 16, 2024
A vibrant canvas of colorful Spanish paella in an earthy, rustic Paella pan. Glossy, plump blueberries lend specks of blue and purple amongst crumbles of rich red chorizo and golden saffron-infused rice. Bright green peas and red bell peppers peek through this enticing medley. Accents of fresh parsley and lemon wedges at the rim of the pan complete the picture.

Blueberry Infused Chorizo Paella

Main Course - Spanish - June 17, 2024
A colorful medley of diced tomatoes, cucumber, and corn against a contrasting base of black beans and white quinoa, with a final sprinkling of crumbled feta cheese on top. Lemon wedges and avocado slices artfully placed on the side further enrich the palette with their bright yellows and greens.

Mediterranean Mex Bowl

Main Course - Fusion - June 19, 2024
A warm golden brown bread loaf studded with the richness of lightly toasted Cremini mushrooms. A generous slab of honey butter is melting on top, seeping into the crevices of the bread, all plated on a rustic wooden cutting board with fresh thyme sprigs and a scattering of honey drops.

Cremini Mushroom Cornbread With Whipped Honey Butter

Brunch - Southern American - June 20, 2024
A mandala-like plate centered on a mound of tricolor quinoa, scattered with vegetables like a painter's palette: red bell pepper, yellow corn, green broccoli, and purple cabbage. Orange-glazed shrimp arranged around it. Topped with black sesame and bright sprigs of fresh cilantro give it a final touch of contrast.

Shanghai-Style Rainbow Quinoa

Main Course - Chinese Fusion - June 21, 2024
As you gaze down, you'll see four sizzling brownish-red lamb skewers scattered across a platter, each resting on a bed of vibrant mixed greens. Chunks of ripe avocado and juicy strawberries flash colourful signals amidst the greens, and a golden dressing glistening under the sun adds a tantalising touch of surprise.

Middle-Eastern Lamb Kebabs with Strawberry-Avocado Salad

Main Course - Middle Eastern - June 22, 2024
The vibrant, light green gazpacho is artfully served in petite, clear shot glasses, exhibiting its tantalizing freshness. Garnished with a tempting swirl of yogurt on top, this dish is sprinkled with finely chopped red bell peppers, providing a touch of allure with its contrasting color.

Cucumber Gazpacho Shooters

Appetizer - Spanish - June 23, 2024
A colorful sizzling pan filled with a thick, chunky tomato sauce laced with bell peppers, courgettes, and rusticly flaked trout topped with two perfectly poached eggs, toasty sesame seeds, and vibrant sprinkle of cilantro. Served with crusty sourdough to the side for a delightful insta-worthy food art.

Sun-Kissed Trout Shakshuka

Breakfast - Middle Eastern - June 26, 2024
A vibrant plate of skewered golden-brown mushrooms glistening in a spicy glaze, garnished with fresh parsley sprinkles and lemon slices on the side, adding a pop of citrusy color.

African Spiced BBQ Oyster Mushrooms

BBQ - African - June 28, 2024
A riotous splash of colors greets the eye, starting with pink tiger shrimp strewn on a bed of glossy, nutty farro grains dotted with flecks of green herbs. Bright pops of red chili, vibrant blanched asparagus and cucumber slivers add depth and texture.

Mediterranean Farro Salad with Vietnamese-spiced Grilled Shrimp

Main Course - Fusion - June 30, 2024
Looking at it from above, you see a medley of bright colors. The toasted sesame slider buns provide a contrasting border for the vibrant, sautéed bell peppers and charred onions. Accompanied by a dollop of creamy guacamole on the side and garnished with a sprinkle of fresh cilantro, this dish is as visually stunning as it is delicious.

Tex-Mex Charred Onion Sliders

Snack - Tex-Mex - July 01, 2024
A symphony of colors fills the plate. The bright yellow lemon wedges and soft green dill contrast beautifully with the silvery sheen of the sardines atop the creamy white pasta. Crushed red pepper flakes add a dash of bold red drama to the mix.

Slow Cooker Sardine and Lemon Pasta

Main Course - American - July 02, 2024
Bright orange, paper-thin slices of cantaloupe top a bed of mixed greens, subtly revealing the verdant colors beneath. Twirls of thin prosciutto delicately placed over the melon offer an inviting contrast, while fresh mint leaves provide a sprinkling of green. A final flourish of balsamic glaze zigzagging across the prime spectacle finishes this picturesque dish. The overall effect is one of lightness, freshness and vibrant color.

Cantaloupe Carpaccio with Prosciutto and Mint

Quick and Easy - Italian - July 05, 2024
A symphony of colors with yellow egg yolks flowing over the deep red of ranchero sauce and cream hue of hollandaise sauce, contrasted with the pink pickled onions and crunchy, golden brown onion hash. The plate is garnished with a green swirl of avocado cream and fresh cilantro leaves.

Huevos Rancheros Benedict with Crispy Onion Hash

Brunch - Mexican - July 06, 2024
A sun-illuminated skillet overflowing with vibrant greens and golden-browned breadcrumbs, adorned with delicate, symmetrically-placed soft poached eggs on top, a drizzle of hollandaise sauce, sprinkles of red chili flakes, and a smattering of crumbled feta just begging to be dug into. All beautifully contrasted against a rustic table setting.

Summer Greens Breakfast Skillet

Brunch - American - July 07, 2024
A colorful medley of coarsely chopped hearty cabbage, tender chicken pieces, and vivid red tomatoes simmered in a vibrant sauce, garnished with bright green parsley, and served in a rustic wooden bowl.

African-Style Cabbage & Chicken Stir - Fry

Quick and Easy - African - July 08, 2024
A vibrant display of perfectly diced salmon tartare sits elegantly on a crunchy bed of cucumber slices, contrasting with the green rush of chopped shiso leaves. The tartare shines bright pink, enrobed by a citrusy yuzu dressing. A sprinkle of black sesame seeds adds the finishing touch, adding a beautiful contrast and texture.

Mediterranean Salmon Tartare with Shiso & Yuzu Dressing

Main Course - Fusion - July 10, 2024
A beautiful dish featuring a grilled Portobello mushroom cap brimming with a bed of avocados, black beans, crumbled queso fresco, perched on a vibrant red ranchero sauce. An egg rests above this stack, with a runny yolk ready to flow. Fresh Cilantro leaves and fried tortilla strips add an invigorating green and crisp golden crunch to top off.

Mexican-Style Portobello Huevos Rancheros

Brunch - Mexican - July 11, 2024
Rustic plates set with a bright, colorful mound of sautéed tomatoes, glistening with juices. Embedded are golden kernels of corn, bits of crispy bacon, and specks of fresh herbs. Slightly charred bread on the side soaks up the delicious tomato gravy, and a sprig of fresh parsley adds a pop of green to the vibrant play of red, gold, and brown.

Sautéed Tomato Medley with Smoky Bacon & Corn

Main Course - American - July 12, 2024
A brightly colored, inviting mound of thinly sliced cantaloupe sits nestled atop a mound of perfectly poached egg and crispy turkey bacon. The lightly toasted English muffin halves sandwich this delectable duo, adding a lovely toasted hue to the mix. A light drizzle of golden, luscious basil-infused honey and a sprinkle of vibrant, fresh basil leaves complete the decadently dynamic tableau.

Cantaloupe & Honey-Drizzled Brunch Sandwich

Brunch - American - July 13, 2024
The vibrant colored salad, featuring pink shrimps settled on a bed of green mixed veggies, pops beautifully against a background of the black plate. The juicy red mango and creamy avocado chunks are sprinkled around, and a drizzling of the shiny, reddish-brown dressing makes the dish vibrant and tempting. A sprinkle of sesame seeds on top adds a touch of sophistication.

Paleo Thai Shrimp Salad

Main Course - Fusion - July 14, 2024
A deep, burgundy-stained chicken amidst a sea of glossy, wine-infused sauce, dotted with pearl onions and sautéed button mushrooms. Specks of vibrant green herbs offer a delightful contrast, while crispy bacon pieces add an inviting texture. The dish is generously sprinkled with fresh chopped parsley and thyme for a refreshing, verdant finish.

Coq au Vin for Bastille Day

Main Course - French - July 14, 2024
A beautifully risen, warm, golden bread loaf studded with visible, juicy bits of Cremini mushrooms. The crust has a tantalizing crispness, while a slice reveals a fluffy, aromatic interior with tender mushroom chunks scattered within.

Cremini Mushroom Infused Bread

Brunch - American - July 15, 2024
A dazzling plate, featuring a heap of glossy green baby bok choy leaves stir-fried to tender-crisp. Its charm is intensified with the ruby red of a fresh Mediterranean salsa, comprising chopped tomatoes, kalamata olives, and fresh parsley. A sprinkle of toasted sesame seeds tops the dish for a pleasing crunch and deep, nutty aroma.

Bok Choy Stir-fry with Mediterranean Salsa

Main Course - Fusion - July 17, 2024
Your Instagram photo would show a bright and colorful dish, with an array of char-grilled vegetables forming a rainbow over a bed of fluffy quinoa. The creamy avocado and feta cubes add contrasting soft textures and colors, tempting anyone viewing your post!

Mediterranean-Mex Grilled Veggies & Quinoa Bowl

Main Course - Fusion - July 18, 2024
From above, you see a rainbow-like circle of colorful ingredients: dark purple soba in the center, surrounded by green cucumber ribbons, pink slices of heirloom tomatoes, smoky slices of eggplant, and a smattering of bright red chili flakes and toasted sesame seeds on top for a contrast, with a rich peanut-tahini dressing drizzle.

Fusion Summer Soba Salad with Peanut-Tahini Dressing

Main Course - Fusion - July 20, 2024
Creamy strands of spaghetti generously coated with bright yellow squash and green basil sit as a base, topped with crushed walnuts and a sprinkling of parmesan. The whole dish is adorned with a drizzle of walnut oil, adding a glossy finish, while a fabric napkin and a rustic wooden fork lay on the side.

Garlicky Summer Squash Pasta

Quick and Easy - Italian - July 22, 2024
From above, the dish showcases the vibrant yellow of corn tamales, peeping through the unwrapped corn husk. The garnish: thinly sliced radishes shimmer with a hint of lime, and microgreens lay artistically scattered. The sauteed zucchini blossoms, with their gentle orangish-yellow tint, sit atop these, looking like the stars they are.

Zucchini Blossom and Fresh Corn Tamales

Main Course - Mexican - July 23, 2024
A rustic wooden platter gives base to two perfectly grilled chicken breasts glistening with spices. A vibrant ensemble of diced tomatoes, cucumbers, red onions, olives, and hint of feta cheese fills the other half of the platter. A playful garnish of fresh mint leaves point viewers towards an inviting squeeze of lime.

Mexiterranean Grilled Chicken with Pico de Gallo

Main Course - Fusion - July 24, 2024
From above, you'd see vibrant circles of charred beets at the heart of the tostadas. They're surrounded by a confetti of sweet corn, tomatoes, and cilantro. A drizzle of creamy avocado sauce adds bright green streaks. The crispy golden-brown tortillas peek out from beneath this colorful medley.

Charred Beet and Corn Tostadas

Main Course - Mexican - July 25, 2024
A vibrantly colored bell pepper with its top sliced off reveals a mound of spicy, brownish-red Cajun shrimp peeking invitingly. Tender emerald leaves of arugula crown the stuffed bell pepper, and the dish is served on a pristine white plate, contrasting beautifully with the vivid colors of the assembled ingredients.

Cajun Shrimp-Stuffed Bell Pepper

Main Course - American Fusion - July 26, 2024
Two lightly golden pancakes stacked slightly askew show spirals of green zucchini tucked within. A vibrant red dollop of strawberry compote sits atop, trickling down the sides, mingling with dollops of creamy white. A fresh strawberry slice rests on the cream, while the plate features scattered mint leaves and edible flowers in beautiful pops of color against a crisp white plate.

Zucchini Pancakes with Strawberry Compote

Brunch - American - July 27, 2024
A layered blend of rich orange and deep red in a tall, frosted glass. Topped with a sprig of fresh cilantro and thin strips of deseeded cucumber peel spiralling inside. Garnished with a skewer of cherry tomato, olive, and an orange wedge impaled through it, flawlessly matching the colourful straw.

Alegre Papas Gazpacho Smoothie

Smoothie - Spanish - July 28, 2024
Charred mackerel fillets at the center of a clean, white plate, engulfed by the radiant colors of the mango avocado salsa - a beautiful mix of yellows, greens, and reds. A drizzle of the jerk sauce adds an earthy hue, and a sprinkling of fresh coriander completes the masterpiece.

Caribbean Jerk Mackerel with Mango Avocado Salsa

Main Course - Caribbean - July 29, 2024
The stuffed poblano peppers sit boldly in the center of the plate, their dark green skin charred and blistered. Inside, you can see a colorful mix of quinoa, corn, and black beans. Around the peppers, a ring of vibrant green snow peas slaw with thin slices of radishes and a smattering of cilantro leaves. Everything is drizzled with a zesty lime dressing that brings the dish together.

Quinoa-Stuffed Poblanos with Snow Pea Slaw

Main Course - Mexican - July 30, 2024
A colorful symphony of glistening BBQ chicken portions, adorned by shiny, caramelized plum halves studded with chili flakes. The homemade spicy plum BBQ sauce forming a glossy pool at one side with the fresh Pico de Gallo salsa scattered artistically around the chicken and plums. A sprinkle of fresh coriander leaves completes this enthralling spectacle.

Honey Roasted Plum & BBQ Chicken with Spicy Plum BBQ Sauce

BBQ - Fusion - July 31, 2024
You see three vibrantly colored bell peppers, their tops sliced open to reveal a hearty filling of quinoa, chorizo, and veggies, speckled with melted cheese. They sit on a pool of green avocado cream, decorated with sprigs of fresh cilantro. A lime wedge adds a pop of color.

Chorizo-Stuffed Peppers with Quinoa and Avocado Cream

Main Course - Mexican - August 01, 2024
A bold splash of colors ranging from the charred, pink grilled shrimp skewered on birch wood sticks to the bright greens and yellows of the freshly diced mango and avocado salsa. A drizzling of honey-lime dressing adds shiny accents, and it's all presented on a white platter, perfectly contrasting the food's vibrant hues.

Grilled Shrimp Skewers with Mango-Avocado Salsa

Main Course - Caribbean - August 02, 2024
Imagine a canvas of soft, wide udon noodles drenched in a light soy glaze, speckled with colorful chunks of fresh bell peppers, corn, peas, and shallots. On top, you'll find elegant spirals of carrot ribbons encasing blocks of tofu, adding an orange zest to the ensemble. Finished with a sprinkle of sesame seeds and a garnish of green onions, it's a visual symphony on a plate.

Carrot Ribbon Udon Noodle Stir Fry

Main Course - Japanese - August 04, 2024
A beautifully arranged bowl full of colorful veggies, grains, and beans. Sweet corn and red cherry tomatoes add pops of yellow and red, black beans and quinoa form a hearty base, with a generous drizzle of zesty dressing onto the vibrant green leaves. Pinches of cilantro scattered on top adds a vivid touch.

Quinoa Black Bean Fresh Bowl with Spicy Lime Cilantro Dressing

Main Course - Mexican - August 06, 2024
A perfectly golden, grilled mackerel filet lies at the heart of the plate, adorned with vibrant yellow corn salsa and red cherry tomato relish. A drizzle of juzu infused olive oil provides a glossy finish whilst micro-greens garnish provides a distinct pop of green.

Grilled Mackerel with Corn Salsa and Cherry Tomato Relish

Main Course - Fusion - August 07, 2024
The dish is a pleasing mix of colors - a creamy, near-white base with spots of golden caramelized fennel mingling with the darker specks of cooked pancetta. A light dusting of parmesan cheese and a smattering of fresh green fennel fronds on top gives a perfect contrast. It’s served in a vintage Italian ceramic bowl for a truly rustic feel.

Roasted Fennel and Pancetta Risotto

Side Dish - Italian - August 08, 2024
A bright and vibrant ensemble of deep purple roasted eggplant chunks, speckled quinoa grains and halved fresh cherry tomatoes marinated in a glossy, garlic-infused olive oil, all dotted with wilted, rich green basil leaves. It's a captivating color palette of purple, green, and red, finalized with a sprinkle of flaked sea salt.

Dairy-Free Eggplant Caponata Quinoa Bowl

Main Course - Italian - August 09, 2024
A colorful medley of large Cajun-spiced shrimps, sun-yellow corn kernels, and bursts of ruby red tomatoes, presented in a shallow bowl. Garnished with thinly sliced scallions and a drizzle of hot sauce, the dish pops with authentic Cajun color and vibrancy.

Cajun Spiced Shrimp with Corn and Tomato Succotash

Main Course - American - August 11, 2024
Four golden yellow corn cobs sit on a large, rustic, white serving platter. Each cob is generously slathered with butter that sparkles with finely chopped vibrant green herbs, crumbles of snowy white feta cheese just barely melting from the heat of the corn, and speckles of pink peppercorns. Bright green sprigs of fresh herbs like dill, mint and parsley are randomly scattered around for a garden-fresh appeal.

Mediterranean Feta-Herb Buttered Corn

BBQ - Mediterranean - August 13, 2024
A vibrant, colorful maze of al dente spaghetti threads tangled with bright green arugula and dotted with crimson cherry tomatoes. There's an appealing gloss from the soy-citrus sauce, a sprinkle of golden-brown toasted walnuts adorning the pasta, and a scattering of wispy Parmesan shavings hovering above. The scene is full of contrasting textures and popping colors.

Citrus-Soy Spaghetti aglio e olio with Arugula and Cherry Tomatoes

Main Course - Fusion - August 15, 2024
A beautiful sight: succulent, bright green, grilled leeks filled with creamy, white feta, arranged in a sunburst pattern on a rustic swath of toasted farro. The finishing touch is a dazzling salsa made of ruby red cherry tomatoes, dotted with emerald-green, freshly chopped herbs.

August Reverie: Feta-stuffed Leeks with Roasted Tomato Salsa

Side Dish - Mediterranean - August 16, 2024
From above, the dish reveals colorful contrast, with vibrant mango salsa resting next to the curved zucchini wraps, filled with succulent grilled shrimp. A sprinkling of chopped cilantro brings a vibrant green touch to the dish making it stunning for an Instagram shot.

Zucchini-Wrapped Grilled Shrimp Tacos with Mango Salsa

Main Course - Mexican - August 17, 2024
Smooth mounds of whipped ricotta top the crisp Crostini rounds, with juicy, sliced peaches delicately layered on. Ribbon-like sprinkles of fresh, green basil are scattered on top alongside a glinting drizzle of balsamic reduction, making the dish visually stunning.

Peaches and Cream Bruschetta

Quick and Easy - Italian - August 18, 2024
A visually stunning plate of twirled lemony linguine, with deliciously charred fig halves and crispy prosciutto shards scattered about. The garnish of fresh basil leaves adds a pop of green, and tiny specks of red chili give a hint of heat. The pasta is dusted with finely grated Parmesan, providing a lovely white contrast against the colorful backdrop.

Linguine al Limone with Sautéed Figs and Prosciutto

Main Course - Italian - August 19, 2024
Plated on a stone dish, the bronzed, spiced mackerel boasts a charred, crispy skin. Next to it rest a sprinkle of salad, greens arranged whimsically. The thinly sliced apple and fennel add crisp whiteness and fresh contrast. A drizzle of stirring lemon-dill vinaigrette leads the eye around the plate.

Spiced Mackerel with Fennel and Apple Salad

Main Course - French - August 20, 2024
The dish presents a vibrant green gazpacho soup, adorned with small, crisp cubes of lettuce, tiny red tomato dices, sprinkled with crunchy croutons and drizzles of olive oil. The greenery, contrasted by the red tomatoes, creates a visually engaging dish.

Gazpacho Verde with Lettuce Brunoise

Side Dish - Spanish - August 21, 2024
The golden-brown chicken breast, lightly charred in places, sits atop a bed of herbed mashed potatoes. Plumpy, sliced peaches draped over the chicken emit a soft, rosé hue. A ring of shallot-infused white wine sauce encircles the dish, speckled with herbs, augmenting the overall allure.

Peach Glazed Chicken with White Wine And Shallots

Main Course - French - August 22, 2024
A vivid medley of rich, colorful vegetables atop al dente linguini. Fresh green beans scatter the pile for a visually appealing crunch. A sprinkling of Parmesan cheese slowly melting into the warmth, contrasting with the bright colors. Cilantro leaves add to the aesthetic appeal.

Ratatouille Pasta with Green Beans

Main Course - French - August 23, 2024
The dish is absolutely beautiful with bright green brussels sprouts peeking through the golden-brown hash, contrasted with delicate shavings of caramelized Gruyère cheese. The poached eggs on top have a slightly runny yolk that intentionally drapes over the hash. A light sprinkling of vibrant red chili flakes and a drizzle of hollandaise sauce give it the perfect finishing touch.

Brussels Sprouts and Gruyere Brunch Hash

Brunch - American - August 24, 2024
An artistically plated dish with a pink medium-rare salmon at the center, flanked by wilted green spinach and a swirl of sunny yellow corn puree. A sprinkling of vibrant red cherry tomatoes provides a pop of color.

Pan-Seared Salmon with Spinach and Sweet Corn Puree

Main Course - American - August 25, 2024
Plump shrimp skewers brushed in a fiery, deep-red gochujang sauce are nestling on a bed of crunchy slaw that bursts with colors of red, purple, bright orange, and soft greens. A scattering of black sesame seeds and an extra drizzle of creamy, white sesame-ginger dressing accentuate the vibrant colors.

Grilled Gochujang Shrimp & Rainbow Summer Slaw

Main Course - Fusion - August 27, 2024
Glistening pulled chicken piled high on a stark white plate, cloaked in deep purple blackberry barbecue sauce. The vibrant hues of the blackberries catch the light, while flecks of fresh cilantro add a splash of green. Served alongside, rustic hand-cut sweet potato fries provide a contrasting tinge of orange.

Blackberry BBQ Pulled Chicken

Main Course - American - August 29, 2024
A gorgeous golden-brown frittata speckled with ribbons of zucchini and a dash of fiery smoked paprika. Creased edges reveal a fluffy, rich interior studded with melted pockets of sharp cheddar. Served on a white, rustic plate with crusty bread slices and a handful of cherry tomatoes on the side.

Zucchini Ribbon & Smoked Paprika Frittata

Brunch - American - August 31, 2024
From above, evenly coated cream-coloured pasta ribbons are seen, speckled with vibrant green pieces of crispy kale and crispy reddish-brown bacon crumble. The pasta is placed into a deep white pasta bowl with an aesthetic scattering of fresh parsley and a drizzle of extra olive oil on top.

Creamy Potato Pasta with Crispy Kale and Bacon

Main Course - American - September 01, 2024
The lime-green zucchini spirals are entwined with glistening vermicelli, topped with golden grilled shrimp. Bright pops of basil leaves, chilies, and thinly sliced radishes create a lively palette, while a sprinkle of crushed peanuts adds a toasted finish. A side of tangy fish sauce dressing deepens the color contrast.

Lemongrass Grilled Shrimp & Zucchini Vermicelli Bowl

Main Course - Vietnamese - September 04, 2024
A beautiful contrast of vibrant green broccoli florets, creamy white Parmesan sauce, and the charming bow-tie shape of farfalle pasta. Topped with a sprinkle of chili flakes and grated Parmesan, the dish appears warm, inviting, yet delicate.

Slow Cooker Broccoli-Parmesan Farfalle

Main Course - Italian - September 06, 2024