Neonardo Gallery

A delicious and comforting tomato basil soup with the richness of Parmesan cheese, made effortlessly in a slow cooker.

Ingredients: 28 oz can crushed tomatoes. 14 oz can diced tomatoes. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup fresh basil leaves, chopped. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. Salt and pepper to taste.

Instructions: Put diced tomatoes, crushed tomatoes, onion, garlic, and vegetable broth in a slow cooker. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add heavy cream, chopped basil, and Parmesan cheese. Add pepper and salt to taste. Put the food back in the oven for another 30 minutes. If you want, you can serve it hot with extra Parmesan and basil on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

Scallion-fat noodle is a fragrant and savory dish made with thick, chewy noodles covered in a tasty sauce that smells like scallions. You can make this meal quickly and easily, and it tastes great and feels good to eat.

Ingredients: 250g fat noodles. 5 scallions, thinly sliced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1 tsp sesame oil. 1/2 tsp white pepper. 1/4 cup chicken broth. Salt to taste. Chopped cilantro for garnish.

Instructions: Boil the fat noodles according to package instructions until al dente. Drain and set aside. Heat vegetable oil in a large skillet over medium heat. Add minced garlic and sliced scallions. Stir-fry for 2 minutes until fragrant. Add cooked noodles to the skillet, along with soy sauce, oyster sauce, sesame oil, white pepper, and chicken broth. Toss well to combine. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors. Adjust seasoning with salt if needed. Serve the scallion-fat noodles hot, garnished with chopped cilantro. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Creamy and comforting, this vegan pumpkin macaroni cheese is a delicious twist on the classic comfort food. The combination of pumpkin puree and nutritional yeast creates a rich and cheesy sauce that coats every bite of tender macaroni pasta.

Ingredients: 2 cups macaroni pasta. 1 cup pumpkin puree. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Follow the directions on the box to cook macaroni until it is al dente. Remove the water and set it aside. Put olive oil in a saucepan and heat it over medium-low heat. This will make a roux. Add the flour and keep whisking for one to two minutes. As you whisk, slowly pour in the almond milk so that there are no lumps. For about three to five minutes, cook until the mixture gets thick. Season with salt and pepper and mix in the nutritional yeast, garlic powder, onion powder, paprika, and pumpkin puree. After two to three minutes, the sauce should be smooth and creamy. Put the cooked macaroni in the pot and mix it around until it's well covered. If you want, you can add fresh parsley on top and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

A zesty take on the classic rum and orange juice drink, made with fresh kumquat juice to add a burst of citrus flavor.

Ingredients: 2 oz rum. 1 oz fresh kumquat juice. 1 oz orange juice. 1/2 oz simple syrup. Splash of club soda. Kumquat slices and orange twist for garnish.

Instructions: Put rum, kumquat juice, orange juice, and simple syrup in a shaker. Use ice to shake it well. Pour through a strainer into an ice-filled highball glass. Add a splash of club soda on top. Add a twist of orange and slices of kumquat to the top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

The creamy Greek yogurt, exotic dragon fruit, sour raspberries, and sweet honey in this Dragon Fruit Raspberry Smoothie go so well together. This smoothie is healthy and colorful, and it will give you energy to start the day.

Ingredients: 1/2 cup Greek yogurt. 1/2 dragon fruit, peeled and diced. 1 cup raspberries. 1 tsp pollen. 2 tbsp honey.

Instructions: In a blender, mix the Greek yogurt, dragon fruit, raspberries, pollen, and honey. Mix everything together until it's smooth. It's easy to make the smoothie the right consistency by adding a little water or milk. Put the smoothie into a glass, and if you want, top it off with more raspberries or dragon fruit slices. Have fun drinking your Dragon Fruit Raspberry Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

The earthy tastes of fermented tea are mixed with the warmth of turmeric and the spice of ginger in this cocktail, making a cool and fragrant drink.

Ingredients: 2 oz fermented tea. 1/2 oz ginger syrup. 1/2 oz turmeric-infused simple syrup. 1 oz fresh lime juice. 2 dashes aromatic bitters. Ginger slice and lime wheel for garnish.

Instructions: In a shaker, combine fermented tea, ginger syrup, turmeric-infused simple syrup, lime juice, and aromatic bitters. Fill the shaker with ice and shake well. Strain the mixture into a chilled cocktail glass. Garnish with a slice of ginger and a lime wheel. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

You can enjoy a tasty gluten-free version of sweet and sour chicken that is packed with flavor from the ginger and garlic, the soy sauce, and the tangy pineapple.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup cornstarch. 1/4 cup gluten-free soy sauce. 1/4 cup rice vinegar. 1/4 cup brown sugar. 1/4 cup pineapple juice. 1 bell pepper, diced. 1 onion, diced. 1 cup pineapple chunks. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons vegetable oil.

Instructions: Put the chicken pieces in a bowl and coat them with cornstarch. That's the sweet and sour sauce. In a different bowl, mix the soy sauce, rice vinegar, brown sugar, and pineapple juice. Put the vegetable oil in a big skillet and heat it over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the chicken pieces to the pan until they are browned and fully cooked. Take the chicken out of the pan and set it aside. If you need to, add a little more oil to the same skillet and then saut the garlic, ginger, bell pepper, and onion until they are soft. Put the pineapple chunks back in the pan with the chicken. Add the sweet and sour sauce to the vegetables and chicken, and mix everything together. Wait about two to three minutes for the sauce to get a little thicker. Serve hot on top of rice or quinoa that has been cooked.

Prep Time: 15 minutes

Cook Time: 15 minutes

French Love Letters Cookies are delicate and buttery heart-shaped treats filled with sweet raspberry jam. These romantic cookies are perfect for sharing with someone special or expressing your love on any occasion.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 1/4 cup powdered sugar. 1/4 teaspoon salt. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup raspberry jam.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is smooth. Add the egg and vanilla extract and mix them in well. Mix in the flour and salt little by little until a dough forms. Make a disk shape out of each of the two pieces of dough. Put them in the fridge for 30 minutes after wrapping them in plastic wrap. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Spread out a piece of the chilled dough on a floured surface until it is about 1/8 inch thick. Cut out heart shapes from the rolled dough with a heart-shaped cookie cutter. Then, put the hearts on the baking sheet that has been prepared. Roll out the scraps again gently and cut out more cookies until you've used up all the dough. For 8 to 10 minutes, or until the edges start to turn a light golden color, bake the cookies. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Spread raspberry jam on the flat side of half of the heart cookies after they have cooled. To make "love letter" cookie sandwiches, put one heart cookie on top of each jam-covered cookie. For a classy look, sprinkle powdered sugar on top of the love letters. Enjoy your French Love Letter Cookies with the people you care about!

Prep Time: 30 minutes

Cook Time: 10 minutes

These BBQ Salmon Burgers are a delicious twist on traditional burgers. They're packed with fresh salmon and flavored with smoky paprika, creating a delightful combination of flavors. Whether you grill them outdoors or cook them in a skillet, they're sure to be a hit at your next barbecue!

Ingredients: 1 lb fresh salmon fillet, skin removed and diced. 1/4 cup breadcrumbs. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons fresh parsley, chopped. 1 teaspoon Dijon mustard. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and other desired toppings. BBQ sauce for serving.

Instructions: In a food processor, pulse the salmon until finely chopped but not pureed. In a mixing bowl, combine the chopped salmon, breadcrumbs, red onion, garlic, parsley, Dijon mustard, smoked paprika, salt, and pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or skillet over medium-high heat and lightly oil the grates or skillet surface. Place the salmon burgers on the grill or in the skillet and cook for about 4-5 minutes on each side, or until they are cooked through and have a nice sear. Toast the burger buns on the grill or skillet until lightly browned. Assemble your BBQ Salmon Burgers by placing lettuce and tomato on the bottom bun, then add the cooked salmon patty, and top with your favorite BBQ sauce. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This vegan blueberry banana bread is soft, tasty, and full of juicy blueberries. It's made with healthy ingredients and is great for a snack in the afternoon or for breakfast.

Ingredients: 3 ripe bananas, mashed. 1/3 cup melted coconut oil. 1/2 cup maple syrup. 1/4 cup plant-based milk. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup fresh blueberries.

Instructions: Warm the oven up to 175F 350C. Grease a loaf pan that's 9x5 inches. Put mashed bananas, melted coconut oil, maple syrup, plant-based milk, and vanilla extract in a large bowl. Mix the flour, baking powder, baking soda, and salt in a different bowl using a whisk. Mix the dry and wet ingredients together until they are just barely mixed. Add fresh blueberries slowly and carefully. Spoon the batter into the loaf pan that has been prepared. Use a spatula to smooth the top. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Remove from the oven and let cool for 10 minutes in the pan. Then, move to a wire rack and let cool all the way through.

Prep Time: 15 minutes

Cook Time: 55 minutes

Homemade squid ink pasta tossed with tender squid rings, cherry tomatoes, and garlic infused olive oil, creating a flavorful and visually striking dish.

Ingredients: 200g squid ink pasta. 2 tablespoons olive oil. 2 cloves garlic, minced. 200g cherry tomatoes, halved. 200g squid rings. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the squid ink pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. After you add the cherry tomatoes, cook for about 34 minutes, or until they start to get soft. Put the squid rings back in the pan and cook for another two to three minutes, until they are fully cooked. Add pepper and salt to taste. Toss the cooked squid ink pasta into the pan with the rest of the ingredients until everything is well mixed. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Tabasco Mexican Chocolate Magic Shell adds a spicy kick to your favorite ice cream, creating a unique and indulgent dessert experience.

Ingredients: 1 cup dark chocolate chips. 2 tablespoons coconut oil. 1/2 teaspoon Tabasco sauce.

Instructions: Put the dark chocolate chips and coconut oil in a bowl that can go in the microwave. Stir the chocolate chips every 30 seconds while heating them in the microwave until they are smooth and melted. Add the Tabasco sauce and mix it in well. Allow the mixture to cool a little. Put your favorite ice cream on top of the sauce. Hold on for a moment so the magic shell can harden. Have fun!

Prep Time: 5 minutes

Cook Time: 2 minutes

These Best Ever Fluffy Paleo Pancakes are a delightful and nutritious breakfast option for those following a paleo diet. They are gluten-free, dairy-free, and packed with flavor. Enjoy the light and airy texture while indulging in a guilt-free breakfast treat.

Ingredients: 2 ripe bananas. 4 large eggs. 1/2 cup almond butter. 1/4 cup almond flour. 1 tsp baking powder. 1 tsp vanilla extract. 1/2 tsp cinnamon. Pinch of salt. Coconut oil for cooking.

Instructions: Ripe bananas, eggs, almond butter, almond flour, baking powder, cinnamon, vanilla extract, and a small pinch of salt should all be combined in a blender. Blend the batter until it's well combined and smooth. To keep a non-stick skillet from sticking, preheat it over medium heat and drizzle with a tiny bit of coconut oil. For each pancake, add 1/4 cup of the batter to the skillet. Cook until surface bubbles appear, then turn and continue cooking until golden brown on the other side. Proceed with the leftover batter, adjusting the amount of coconut oil in the skillet as necessary. Warm up the fluffy paleo pancakes and top with your preferred toppings, like almond butter, maple syrup, or fresh berries.

Prep Time: 10 minutes

Cook Time: 15 minutes

You can add a floral touch to drinks and desserts with this vegan rose syrup.

Ingredients: 1 cup water. 1 cup sugar. 1/2 cup dried rose petals.

Instructions: In a saucepan, combine water, sugar, and rose petals. Bring to a simmer over medium heat, stirring occasionally until sugar is dissolved. Reduce heat to low and simmer for 10-15 minutes, or until the syrup has thickened slightly. Remove from heat and let cool. Strain the syrup through a fine-mesh sieve to remove the rose petals. Store in a clean glass jar in the refrigerator for up to 2 weeks.

Prep Time: 5 minutes

Cook Time: 15 minutes

These adorable, cruelty-free, vegan mini doughnuts are the ideal way to indulge your sweet tooth. They're much easier to make and offer a healthier option because they're baked rather than fried.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk or any plant-based milk. 1/4 cup unsweetened applesauce. 1/2 tsp vanilla extract. 1 tbsp vegetable oil. Vegan sprinkles optional.

Instructions: Set the oven temperature to 175C 350F. Mix the flour, sugar, baking soda, baking powder, and salt in a mixing bowl. To the dry ingredients, add almond milk, applesauce, vegetable oil, and vanilla extract. Blend until barely combined. Fill each cavity of a mini doughnut pan about two thirds full with batter using a spoon. When a toothpick is inserted into a doughnut, it should come out clean after baking for 10 to 12 minutes in a preheated oven. The doughnuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling. If you'd like, use vegan sprinkles to decorate while the doughnuts are still a little sticky from cooling. Savor your tasty little vegan doughnuts!

Prep Time: 15 minutes

Cook Time: 10-12

Delicious buttery pecan pie thumbprint cookies with nutty pecans and a sweet caramel filling. A tasty treat for any occasion!

Ingredients: 1 cup pecans, finely chopped. 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 large egg, separated. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/3 cup packed brown sugar. 2 tablespoons heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the chopped pecans, flour, and granulated sugar in a bowl and mix them together. When the butter is soft, add the egg yolk reserve the white, vanilla extract, salt, and the pecan mixture. Mix until you get a dough. Roll the dough into 1-inch balls and set them on the baking sheet that has been floured. Make a hole in the middle of each dough ball with your thumb or the back of a teaspoon. In a different bowl, whisk the egg white you saved until it gets a little foamy. Use an egg white to cover the top edges of the dough balls. Put the heavy cream and brown sugar in a small saucepan and mix them together. Stir the mixture all the time over medium-low heat until it starts to boil. Take it off the heat. In each hole in the dough balls, put a small amount of the brown sugar mixture. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 15 minutes

This Crock Pot Turkey Kale Rice Soup is a nutritious and comforting meal that simmers to perfection in the slow cooker. Ground turkey, hearty vegetables, and brown rice make for a wholesome dish packed with flavor.

Ingredients: 1 lb ground turkey. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 cup kale, chopped. 1 cup brown rice. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a skillet, cook ground turkey until browned, then transfer to the crockpot. Add chopped onion, carrots, celery, and minced garlic to the crockpot. Stir in chopped kale and brown rice. Pour chicken broth over the ingredients. Season with dried thyme, dried oregano, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours until rice is tender and flavors meld. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes