Asis Percales

The delicate and classy style of the Francesco Scognamiglio Collection Spring 2016 Ready-to-Wear inspired this recipe. A crisp Chardonnay goes well with fresh sea bass that has been seasoned with garlic, lemon, and olive oil. Together, they make for a sophisticated meal.

Ingredients: 1 bottle of Chardonnay. 1 lb fresh sea bass fillets. 2 cloves garlic, minced. 1 lemon, juiced. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. Place sea bass fillets in a baking dish. In a small bowl, mix minced garlic, lemon juice, olive oil, salt, and pepper. Pour the mixture over the sea bass fillets. Cover the baking dish with foil and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. While the fish is baking, chill a bottle of Chardonnay. Once the fish is done, remove from the oven and garnish with fresh parsley. Serve the baked sea bass with a glass of chilled Chardonnay. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

These Vegan Dark Chocolate Raspberry Shortbread Cookies are buttery, crumbly, and bursting with flavor from the freeze-dried raspberries and vegan dark chocolate chips.

Ingredients: 1 cup vegan butter. 1/2 cup organic sugar. 2 cups all-purpose flour. 1/4 cup cornstarch. 1/4 tsp sea salt. 1 tsp vanilla extract. 1 cup freeze-dried raspberries. 3/4 cup vegan dark chocolate chips.

Instructions: Warm the oven up to 350F 176C and put parchment paper on a baking sheet. Mix the vegan butter and sugar in a big bowl until the mixture is light and fluffy. This is where the flour, cornstarch, salt, and vanilla extract come in. Mix them together until a dough forms. The freeze-dried raspberries and vegan dark chocolate chips should be added slowly. Put some flour on a surface and roll out the dough until it's about 1/4 inch thick. Shape the dough with a cookie cutter and put the pieces on the baking sheet that has been made ready. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 20 minutes

Cook Time: 10-12

A tasty, filling, low-carb, and gluten-free frittata that fits the Paleo diet. It's a quick and wholesome dinner choice, full of the flavors of bacon, spinach, tomatoes, and creamy ricotta cheese.

Ingredients: 6 large eggs. 6 slices of bacon, cooked and crumbled. 1 cup fresh spinach, chopped. 1 cup cherry tomatoes, halved. 1/2 cup ricotta cheese. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil.

Instructions: Set the oven temperature to 175C 350F. Whisk the eggs, black pepper, and salt in a mixing bowl. In a skillet that is ovensafe, warm the olive oil over medium heat. Put the chopped spinach in the skillet and cook it for two to three minutes, or until it wilts. Transfer the whisked egg mixture into the skillet containing spinach and give it a quick stir. Evenly distribute the crumbled bacon on top of the egg mixture. Place the cherry tomatoes in halves on top of the frittata. Distribute the ricotta cheese spoonfuls evenly throughout the frittata. Once the oven is preheated, place the skillet inside and bake for 15 to 20 minutes, or until the frittata is set and has a hint of color on top. Take it out of the oven and give it a few minutes to cool down before slicing. Present and savor!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Berry Blast Smoothie is a delicious and nutritious way to start your day or refuel after a workout. Packed with antioxidants and vitamins, it's a perfect choice for a quick and easy breakfast or snack.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1 banana, sliced. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: In a blender, put the mixed berries, banana slices, Greek yogurt, almond milk, honey, and vanilla extract. You can add a few ice cubes to make it colder and thicker if you want to. If you need to, scrape down the sides of the blender as you go to make it smooth and creamy. Place the Berry Blast Smoothie in glasses and serve right away. You deserve to enjoy your healthy and refreshing berry smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

This High Protein Sweet Pea and Dill Tuna Salad tastes great and is good for you. It's a great choice for a healthy lunch or dinner because it's full of protein from the tuna and Greek yogurt.

Ingredients: 2 cans of tuna in water, drained. 1 cup sweet peas, thawed if frozen. 1/4 cup chopped fresh dill. 1/4 cup diced red onion. 1/4 cup diced celery. 1/4 cup plain Greek yogurt. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: In a large bowl, combine the drained tuna, sweet peas, chopped dill, diced red onion, and diced celery. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until well combined. Pour the dressing over the tuna mixture and toss to coat everything evenly. Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the High Protein Sweet Pea and Dill Tuna Salad on a bed of lettuce leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan spicy pasta with roasted sweet potatoes is a tasty and filling meal. The red pepper flakes add heat to the dish while the sweet potatoes roast. It's the right amount of spicy and savory, so you can eat it any day of the week.

Ingredients: 2 medium sweet potatoes, peeled and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces pasta of choice. 1 tablespoon olive oil. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 teaspoon red pepper flakes adjust to taste. 1 can 14 ounces diced tomatoes. 1/2 cup vegetable broth. 2 cups spinach. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the cubed sweet potatoes to a baking sheet and sprinkle with salt and pepper. Add 2 tablespoons of olive oil and toss again. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly caramelized. Follow the directions on the package to cook the pasta while the sweet potatoes are roasting. Remove the water and set it aside. Warm up 1 tablespoon of olive oil in a big pan over medium-low heat. Put in the red bell pepper dices and minced garlic. For two to three minutes, until the food smells good. Add the diced tomatoes, red pepper flakes, and vegetable broth, and mix them in. Let it cook on low heat for 5 to 7 minutes so the flavors can mix. Put the cooked pasta and sweet potatoes that have been roasted into the pan. Food yeast, soy sauce, maple syrup, and spinach should all be mixed in. Add two to three more minutes of cooking, until everything is hot and the spinach has wilted. If you need to, add more salt and pepper to taste. Add chopped fresh parsley on top of the hot pasta to serve. Have a great time with your vegan spicy pasta and roasted sweet potatoes!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Loaded Crockpot Hash Brown Potato Soup is a creamy and hearty dish perfect for chilly days. Packed with flavor from cheese, bacon, and creamy soups, it's sure to be a family favorite.

Ingredients: 32 oz frozen hash brown potatoes. 1 can 10.75 oz condensed cream of chicken soup. 1 can 10.75 oz condensed cream of celery soup. 1 cup diced onion. 4 cups chicken broth. 1 cup sour cream. 2 cups shredded cheddar cheese. 1 cup cooked and crumbled bacon. Salt and pepper to taste. Optional toppings: chopped green onions, additional shredded cheese, sour cream, bacon bits.

Instructions: To make hash browns, put frozen hash browns, chicken broth, cream of chicken soup, cream of celery soup, and diced onion in a crockpot. If you set the setting to high, it will take 34 hours, but on low, it will take 68 hours. Before it's done cooking, add the sour cream, shredded cheddar cheese, and cooked bacon. Add pepper and salt to taste. Serve hot, and if you want, top with any toppings you like.

Prep Time: 10 minutes

Cook Time: 360 minutes

With the cheesy, creamy pasta combined with the delicious flavor of crispy bacon, Bacon Shells and Cheese is a delightful take on the classic mac and cheese dish. It's a beloved comfort food that will satiate your appetite.

Ingredients: 8 oz macaroni shells. 1/2 lb bacon, chopped. 2 cups shredded cheddar cheese. 1 cup milk. 2 tbsp all-purpose flour. 2 tbsp butter. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp paprika. 1/4 tsp garlic powder. 1/4 tsp onion powder.

Instructions: Cook the macaroni shells according to package instructions until al dente. Drain and set aside. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Leave a tablespoon of bacon grease in the skillet. In the same skillet with the bacon grease, add the butter and melt it over medium heat. Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the roux turns golden brown. Gradually whisk in the milk to the roux, making sure there are no lumps. Continue to cook and whisk until the mixture thickens, about 3-4 minutes. Stir in 1 1/2 cups of shredded cheddar cheese, salt, black pepper, paprika, garlic powder, and onion powder until the cheese is fully melted and the sauce is smooth. Add the cooked macaroni shells and crispy bacon to the cheese sauce. Stir to combine, ensuring that the shells and bacon are evenly coated with the cheese sauce. Serve hot, garnished with the remaining 1/2 cup of shredded cheddar cheese on top. Enjoy your delicious Bacon Shells and Cheese!

Prep Time: 15 minutes

Cook Time: 20 minutes

A hearty and delicious vegan burger made with lentils and quinoa, smothered in a savory and sweet sloppy joe sauce. Perfect for a satisfying plant-based meal.

Ingredients: 1 cup dried green or brown lentils, rinsed and drained. 1/2 cup quinoa, rinsed and drained. 2 1/2 cups vegetable broth. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, finely chopped. 1 carrot, finely chopped. 1 celery stalk, finely chopped. 1 can 15 oz crushed tomatoes. 1/4 cup tomato paste. 3 tablespoons ketchup. 2 tablespoons maple syrup. 1 tablespoon soy sauce. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. 6 whole wheat burger buns. 6 lettuce leaves. 6 tomato slices. 6 red onion slices.

Instructions: In a large saucepan, combine lentils, quinoa, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes or until lentils and quinoa are tender and liquid is absorbed. In a separate skillet, saut onion, garlic, red bell pepper, carrot, and celery over medium heat until softened. Stir in crushed tomatoes, tomato paste, ketchup, maple syrup, soy sauce, chili powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, allowing flavors to meld. Add the cooked lentil and quinoa mixture to the skillet with the sauce. Mix well and simmer for an additional 5-7 minutes, or until heated through. To assemble the burgers, place a lettuce leaf on the bottom half of each burger bun. Top with a generous scoop of the lentil and quinoa mixture, a tomato slice, and a red onion slice. Place the top half of the burger bun on top and secure with a toothpick if needed. Serve hot and enjoy your Lentil and Quinoa Sloppy Joe Burgers!

Prep Time: 15 minutes

Cook Time: 35 minutes

A tasty change from regular waffles are these Sweet Potato Waffles. They have a natural sweetness and a beautiful orange color from the sweet potatoes that are mashed. Great for a cozy brunch or breakfast.

Ingredients: 1 cup mashed sweet potatoes. 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 2 large eggs. 1/4 cup brown sugar. 1 1/2 cups milk. 1/4 cup melted butter. 1 tsp vanilla extract.

Instructions: Mix the flour, baking powder, cinnamon, nutmeg, and salt in a large bowl with a whisk. Beat the eggs and brown sugar together in a different bowl until they are well mixed. Mix the milk, melted butter, mashed sweet potatoes, and vanilla extract into the eggs until everything is well combined. Slowly add the wet mixture to the dry ones and mix them together until they are just combined. Make sure not to mix it too much; a few lumps are fine. Follow the directions on the package to heat up your waffle iron and lightly coat it with cooking spray or oil. After putting the waffle batter on a hot waffle iron, follow the iron's directions for cooking until the waffles are golden brown and crisp. Top the warm sweet potato waffles with your favorite things, like fresh fruit, maple syrup, or whipped cream.

Prep Time: 15 minutes

Cook Time: 15 minutes

This One-Pan Keto Chicken Dinner is a quick and easy meal that tastes great and fills you up. Herbs and spices are used to season juicy chicken breasts, which are then cooked with colorful vegetables and topped with melted mozzarella cheese for a tasty low-carb dinner option.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1 cup cherry tomatoes. 1 medium zucchini, sliced. 1 medium yellow squash, sliced. 1/2 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Season chicken breasts with salt, pepper, paprika, garlic powder, and dried thyme. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear chicken breasts for 3-4 minutes on each side until golden brown. Remove chicken from skillet and set aside. Add cherry tomatoes, zucchini, and yellow squash to the skillet. Season vegetables with salt and pepper, and saut for 5-6 minutes until slightly tender. Return chicken breasts to the skillet, nestling them among the vegetables. Sprinkle mozzarella cheese over the chicken and vegetables. Transfer the skillet to the preheated oven and bake for 15-20 minutes until chicken is cooked through and cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Cauliflower Tikka Masala is a delicious way to make the traditional Indian dish that is also good for people who are on a low-carb diet.

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup full-fat coconut milk. 1/2 cup tomato puree. 2 tablespoons ghee or coconut oil. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt to taste. Fresh cilantro, chopped for garnish.

Instructions: Preheat oven to 400F 200C. In a bowl, mix coconut milk, tomato puree, grated ginger, minced garlic, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, and salt. Place cauliflower florets on a baking sheet and coat them with half of the prepared sauce. Roast cauliflower in the preheated oven for 20-25 minutes, or until tender and lightly browned. In a skillet, heat ghee or coconut oil over medium heat. Add the remaining sauce to the skillet and cook for 2-3 minutes. Add roasted cauliflower to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld. Garnish with chopped fresh cilantro before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Learn how to make a vegan egg in 4 different ways: tofu scramble, chickpea flour omelette, vegan egg yolk, and vegan egg white. These recipes are delicious, easy to make, and perfect for anyone following a vegan diet.

Ingredients: For the Tofu Scramble:. 1 tablespoon olive oil. 1/4 cup diced onion. 1/2 block 7 ounces extra-firm tofu, drained and pressed. 1/2 teaspoon ground turmeric. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper, to taste. For the Chickpea Flour Omelette:. 1/2 cup chickpea flour. 1/2 cup water. 1/2 tablespoon nutritional yeast. 1/4 teaspoon baking powder. 1/4 teaspoon ground turmeric. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper, to taste. Fillings of choice spinach, tomato, vegan cheese, etc.. For the Vegan Egg Yolk:. 2 tablespoons vegan mayo. 1/2 teaspoon nutritional yeast. 1/8 teaspoon ground turmeric. 1/8 teaspoon kala namak black salt. For the Vegan Egg White:. Liquid from one 15-ounce can of chickpeas aquafaba. 1/4 teaspoon cream of tartar.

Instructions: For the Tofu Scramble: Heat olive oil in a skillet over medium heat. Add onion and cook until translucent. Crumble tofu into the skillet using your hands or a fork. Add turmeric, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally. For the Chickpea Flour Omelette: In a bowl, whisk together chickpea flour, water, nutritional yeast, baking powder, turmeric, garlic powder, onion powder, salt, and pepper. Pour half of the batter into a heated and oiled skillet. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. Repeat with the remaining batter. Fill the omelettes with desired fillings and fold over. For the Vegan Egg Yolk: In a small bowl, mix together vegan mayo, nutritional yeast, turmeric, and kala namak until well combined. For the Vegan Egg White: Using a hand mixer, whip the chickpea liquid and cream of tartar together on high speed until stiff peaks form, about 5-7 minutes.

Prep Time: 15 minutes

Cook Time: 15 minutes

These chicken, garlic, and broccoli kebabs are a flavorful and nutritious dish perfect for a quick and easy dinner. Marinated in a blend of garlic, soy sauce, honey, and spices, the chicken becomes tender and juicy on the grill, while the broccoli adds a pop of color and freshness. These kebabs are great for a barbecue or weeknight meal.

Ingredients: 500g chicken breast, cut into chunks. 4 cloves garlic, minced. 2 cups broccoli florets. 2 tablespoons olive oil. 1 tablespoon soy sauce. 1 tablespoon honey. 1 teaspoon paprika. Salt and pepper to taste. Wooden or metal skewers.

Instructions: Put olive oil, soy sauce, honey, garlic powder, paprika, salt, and pepper in a bowl. Put the chicken chunks in the marinade and put it in the fridge for at least 30 minutes. Warm the grill up to a medium-high level. On skewers, alternate between putting chicken that has been marinated, broccoli florets, and garlic. Put the skewers on the grill and cook them for 8 to 10 minutes, turning them over every so often, until the chicken is cooked all the way through and the broccoli is soft and slightly charred. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 10 minutes

A traditional favorite is given a Paleo makeover with this grain-free chicken parmesan. It's a flavorful, simple-to-make, and ideal option for a weeknight dinner. The traditional Chicken Parmesan flavor is added by the melted mozzarella cheese and tomato sauce, and a crispy, grain-free crust is made with almond flour and parmesan cheese.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup almond flour. 1/2 cup grated parmesan cheese. 1/2 cup tomato sauce. 1/4 cup fresh basil leaves, chopped. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. 1 cup shredded mozzarella cheese.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, combine almond flour, grated parmesan cheese, dried oregano, dried basil, salt, and black pepper. Dip each chicken breast into the almond flour mixture, making sure to coat it evenly. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for about 1 minute until fragrant. Place the coated chicken breasts in the skillet and cook for 2-3 minutes on each side until they are lightly browned. Transfer the chicken breasts to a baking dish and top each with a spoonful of tomato sauce and shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the cheese is bubbly and golden brown. Remove from the oven, sprinkle with fresh chopped basil, and serve hot. Enjoy your delicious Grain-Free Chicken Parmesan!

Prep Time: 15 minutes

Cook Time: 25 minutes

A sweet and tangy vegan honey mustard dressing made with maple syrup instead of honey, perfect for salads, sandwiches, or as a dipping sauce.

Ingredients: 3 tbsp Dijon mustard. 2 tbsp maple syrup. 2 tbsp apple cider vinegar. 1 tbsp olive oil. 1 tsp garlic powder. Salt and pepper to taste.

Instructions: In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, and garlic powder until well combined. Season with salt and pepper to taste. Adjust the consistency by adding more maple syrup or vinegar if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Prep Time: 5 minutes

Cook Time: 0 minutes

A tasty vegan version of the traditional chicken sandwich, made with plant-based chick'n patties, fresh vegetables, and a tasty sauce.

Ingredients: 4 vegan chick'n patties. 4 burger buns. 1 cup lettuce, shredded. 1 large tomato, sliced. 1/2 cup vegan mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Place chick'n patties on a baking sheet and bake for 15-20 minutes or until heated through. While the patties are baking, split the burger buns and lightly toast them in a skillet or toaster. In a small bowl, mix together vegan mayonnaise, Dijon mustard, maple syrup, salt, and pepper to make the sauce. Heat olive oil in a skillet over medium heat. Add tomato slices and cook for 2-3 minutes on each side until slightly softened. To assemble the sandwiches, spread the sauce on the bottom half of each bun. Top with lettuce, a chick'n patty, tomato slices, and the top half of the bun. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes