parsley

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
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
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 hearty and colorful stew with tender chicken and white beans, sprinkled with fresh herbs.

Slow Cooker Chicken Cassoulet

Main Course - French - January 26, 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
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 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 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
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 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
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
The baked potatoes are halved and filled with the steaming mushroom ragout, which has a rich dark color and is topped with freshly chopped herbs.

Baked potato with vegan mushroom ragout

Main Course - American - May 10, 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
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
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 perfectly poached egg with a bright yellow yolk sits on top of a buttery toasted English muffin topped with sautéed mushrooms and asparagus, fresh spinach and finished with a rich hollandaise sauce.

Asparagus and Mushroom Eggs Benedict

Brunch - American - May 20, 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 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
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
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 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 plate of golden-brown French fries elegantly arranged in a cone shape, topped with a sprinkle of sea salt, chopped parsley, and drizzled with truffle-infused oil. An irresistible sight!

Iconic Gourmet French Fries

Side Dish - French - July 13, 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 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
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
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
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
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 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
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
The centerpiece on the plate is the golden-brown crispy Eisbein, clearly visible with its caramelized skin and meaty robustness. On one side, there lies a nest of deeply-colored, tangy sauerkraut. On the other side, mounds of creamy potato mash with specks of fresh herbs - altogether, this plate tells a tale of hearty German festivities.

Crispy Eisbein with Sauerkraut and Creamy Potato Mash

Main Course - German - October 02, 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
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
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 creamy, velvety, light-green soup with slices of earthy shiitake mushrooms floating atop. A drizzle of white miso paste and a scattering of black sesame seeds enhance the soup's vibrant color, while fresh herbs on the side, such as parsley and thyme, offer a lively contrast.

Celery Misoshroom Soup

Soup - Fusion - October 31, 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
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
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 beautifully plated mountain of golden tagliatelle studded with gem-like, glistening mussels, accented with splashes of ruby red pomegranate seeds. The dish is finished off with a sprinkle of fresh green parsley showcasing a beautiful contrast of vibrant colors.

Star Anise & Turmeric Mussels Tagliatelle

Main Course - Fusion - November 23, 2023
Golden-brown cylinders of stuffed beef, speckled with caraway seeds and garnished with sprigs of rosemary. Underneath, a bed of red cabbage infused with a deep purple hue, and surrounding them, delicate pools of the tangy mustard cream sauce. The plate is accented with a sprinkling of fresh flat-leaf parsley for a pop of vibrant green.

Krampusnacht Sauerkraut Rouladen

Main Course - German - December 05, 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
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
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

Main Course - American - December 24, 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
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
Contrasting pop of vibrant orange peel and chunks of chorizo and rutabaga mix scattered with emerald specks of parsley and glistening under a golden sunny-side-up egg in the bowl's center.

Rutabaga and Chorizo Spanish Hash

Quick and Easy - Spanish - January 11, 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
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
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
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
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
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 large, white bowl of risotto boasting creamy grains of rice with flecks of cooked green cabbage and caramelized bits of pancetta. Topped with a dusting of Parmesan and a sprinkle of fresh parsley, on a simple white background that makes the colors pop.

Hearty Cabbage & Pancetta Risotto

Main Course - Italian - March 07, 2024
Large, juicy prawns splayed across a round white platter, adorned with a vibrant scattering of freshly chopped green parsley. The prawns themselves are glossy, glazed in a blend of soy, garlic, and ginger, giving off an enticing sheen. There are specks of crushed red pepper for visual pop and a hint of heat.

Cantonese Parsley Prawns

Main Course - Chinese - March 10, 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 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
Bright carrots, potatoes and cabbage speckle an ivory oval platter, surrounding a juicy, glossy and deep brown corned beef roast. Smoky steam wafts up from the warm dish, carrying smells of spices and perfectly cooked beef. A sprinkle of fresh parsley adds a pop of fresh green, tying it visually to St. Patrick's Day.

Stellar St. Patrick's Corned Beef and Cabbage

Main Course - Irish - March 17, 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
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
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
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 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
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
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
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
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
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
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
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 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 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
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
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 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
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 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 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
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 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
The finished dish is vibrant and aromatic. The golden-brown loaf sits on a rustic wooden plank. Dotted with flecks of freshly chopped green parsley and garnished with a single twirl of thinly sliced red chili pepper, it is a visual feast.

Spicy Thai Fusion Bread with Parsley

Main Course - Fusion - August 28, 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
A golden brown, crispy roasted chicken sitting majestically on a white plate. Half of it basted in a vibrant green Parsley butter, the other half revealing the juicy, well-roasted meat inside. Accompanied by caramelized sweet potato Hasselback, crisped to perfection on top fading into a softer, luscious orange in the middle. A sprinkle of bright green, finely chopped parsley dots the plate adding a pop of color.

Parsley-Infused Roast Chicken with Crispy Sweet Potato Hasselback

Main Course - American - September 11, 2024
Layered thin golden-brown crepes are generously filled with meaty shiitake mushrooms in a pool of light velvety sauce. Topped with chopped fresh thyme, parsley and a sprinkle of white cheddar. It's radiating with inviting warmth and elegance.

Savory Shiitake Mushroom Crepe

Breakfast - French - September 13, 2024
The eye-catching plate features three stuffed poblano peppers arranged in a row, their glossy dark green skins almost bursting with fruity meat filling. They're lavishly coated in a luscious white walnut sauce, crowned with a sprinkle of vibrant red pomegranate seeds and a dash of fresh, green parsley. They sit on a bright, multicolored Talavera platter, looking like they're ready to join the fiesta.

Tri-color Chiles en Nogada

Main Course - Mexican - September 16, 2024
A vibrant mixture: the light pink curled shrimp sit upon a patchwork of diced, roasted squash in hues of orange and yellow. The lattice of balsamic reduction drizzled on top adds a stark, dark contrast. Sprinkles of chopped fresh parsley and a few strands of saffron scatter across the top for eye-catching appeal.

Shrimp Al Andalus with Balsamic Squash

Main Course - Italian - September 22, 2024
The rich, golden tones of caramelised apples contrast beautifully with the vibrant, fresh green of parsley, on a canvas of rustic, flaky pastry nestled in a classic white serving dish. The light dusting of powdered sugar gives it an ethereal finish.

Caramel Parsley Apple Galette

Dessert - American - October 02, 2024
Golden-hued chunky soup teeming with bright green kale, red kidney beans, and flecks of carrot. A sprinkling of toasted pumpkin seeds adds a surprising crunch, while crisp parsley leaves gently scattered on top add contrast. The soup sits in a rustic ceramic bowl, making the color pop even more against the dark background - a feast for the eyes.

Pumpkin Minestrone with Crispy Wholesome Seeds

Main Course - Italian - October 04, 2024
The vibrant orange cubes of roasted butternut squash, their corners toasted golden brown, rest on a bed of lush green parsley leaves. Speckled through the dish are luminous ruby-red pomegranate seeds, their glossy surfaces reflecting texture in the light. All this is nestled in a rustic earthenware bowl, the deep-set dish enhancing the abundance and heartiness of the salad.

Roasted Butternut Squash and Parsley Salad

Side Dish - Middle Eastern - October 06, 2024
A vivid presentation in a bowl, with the flaky, honey-glazed salmon resting on a bed of fluffy quinoa and roasted vegetables, the bright oranges and yellows from the butternut squash pepping up the grey-grain texture. The bowl is garnished with a handful of crisp yet shiny greens of baby spinach and a sprinkle of creamy feta cheese, imparting a mosaic of vibrant colors topped with a drizzle of the glossy, rich tahini dressing.

Autumn-Inspired Mediterranean Salmon Bowl

Main Course - Fusion - October 19, 2024
You're looking down at a beautifully crafted plate. The slow-cooked beef stew sits in the center, with a glossy, mahogany hue from the reduced red wine. Scattered on top are pearl onions, lightly charred carrots, plump mushrooms, and crispy bacon. The vibrant garnish of fresh parsley dots the dish, adding a pop of color. It's served with a side of mashed potatoes, their creamy whiteness contrasting with the rich brown stew.

Julia Child's Boeuf Bourguignon

Main Course - French - October 20, 2024
The final dish is served in a deep beige pasta bowl showcasing a nest of pasta strands generously coated with a creamy, golden sauce. The pasta is speckled with bits of crispy browned guanciale, and is finished off with a hearty sprinkle of grated pecorino and freshly ground black pepper. The dish exudes warmth, elegance, and is bound to make mouths water at its sight.

Classic Spaghetti Alla Carbonara

Main Course - Italian - October 25, 2024
A vibrant plate layered with colorful greens, purples, oranges, and whites from the falafel, salad, and tahini drizzle. The majesty of the roasted eggplant crowned with the scatter of pomegranate seeds, mint, and a drizzle of ruby red pomegranate molasses is a sight to behold.

Roasted Eggplant and Chickpea Shawarma

Main Course - Middle Eastern - November 01, 2024
A rustic white bowl adorned with a dish rich in colorful contrasts: silvery hues of well-braised mackerel fillets glistening with a caramelized apple cider glaze, complemented with vibrant chunks of pumpkin and crimson cranberries. A sprinkle of fresh green parsley on top adds the final pop.

Slow-Cooker Spiced Mackerel in Apple Cider Potpourri

Main Course - American - November 04, 2024
This vibrant dish draws the eye with its vivid color palette: golden brown Delicata squash rings resting on a bed of saffron-infused, sun-yellow rice studded with nuggets of spicy red chorizo. Scattered emerald green peas add a pop of contrast, and the dish is garnished with bright red strips of roasted red peppers and a sprinkle of chopped parsley. It's all served in a rustic paella pan, accentuating the authenticity of the dish.

Delicata Squash & Chorizo Paella

Main Course - Spanish - November 07, 2024
A sectioned flat white plate encircles a canvas of vibrant colors and varied textures. At the bottom right, the grilled tilapia emits a golden allure with char marks. Asparagus tips occupy upper right, their emerald green providing a striking contrast. At the top left, red piquillo peppers stuffed with ivory Manchego cheese pop against the backdrop. Sprinkles of freshly chopped parsley speckle each section, completing the appeal.

Grilled Tilapia with Asparagus and Stuffed Piquillo Peppers

Main Course - Spanish - December 04, 2024
Piping-hot goulash served in a jet-black cast-iron pan, topped with a dollop of sour cream and sprinklings of paprika. The lustrous brown goulash teems with chunks of ruby-red beef, potatoes, carrots, and peppers. Bright green herbs add a pop of freshness. Slices of crusty bread huddle around the pan, waiting to absorb the warmth and flavors.

Festive Hungarian Goulash

Main Course - Central European - December 05, 2024
Deep green flatbreads lay on the right bottom corner, a rich burnt orange saffron-citrus broth covers plump clams, the surface glistening with drops of bright red pomegranate relish. Thinly sliced lemon wheels float around. The top is garnished with fresh herbs and edible flowers, giving a pop of color on the warm-toned dish.

Saffron Citrus Clams with Pomegranate Relish

Quick and Easy - Middle Eastern - December 18, 2024