Kyra

f52grams hashtag performance

#f52grams celebrates food photography and culinary creativity, showcasing diverse dishes, inspiring recipes, vibrant colors, and artistic plating. It fosters community engagement, encourages sharing, and highlights the joy of cooking and eating.
Who needs 9 to 5 when you can be round-the-clock hustle! #fyp #catering #beastmode #Recipe #Recipes #RecipeOfTheDay #GoodFood #Chef #ChefLife #Chef #chefs #f52grams #Dearborn #Detroit #DearbornHeights #lebanesegirls #workout
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Who needs 9 to 5 when you can be round-the-clock hustle! #fyp #catering #beastmode #Recipe #Recipes #RecipeOfTheDay #GoodFood #Chef #ChefLife #Chef #chefs #f52grams #Dearborn #Detroit #DearbornHeights #lebanesegirls #workout
WHIPPED RICOTTA WITH GARLIC & HERB DIPPING OIL! One of everyone’s faves—new Year’s is here and this is the perfect way to ring it in 😉 • Time: 15 minutes Serves: 6-8 • For the oil: 1/2 cup olive oil 1/4 cup finely chopped parsley 1 tbsp fresh chopped rosemary 2 tbsp fresh chopped basil 3 cloves minced garlic 3/4 tsp sea salt 1 tsp red pepper flakes 1 1/2 tbsp balsamic vinegar • For the ricotta: 3 cups ricotta Juice of 1/2 lemon Zest of 1/2 lemon 1/2 tsp salt • Toppings: More parsley/red pepper • 1️⃣Make ricotta—mix all ingredients together with mixer and set aside. 2️⃣Make oil, heat the olive oil over medium heat then add the herbs once it is hot. Cook for 10 seconds then add garlic, oregano, salt and red pepper flakes. Cook for another 10 seconds, until fragrant. Add the balsamic and mix. Once cool, add the Parmesan and mix. 3️⃣Spread ricotta onto a plate, create a divot in the middle and add the oil, then drizzle the top. Top with parsley and red pepper flakes. Serve with bread. • #whippedricotta #EasyRecipe #wholefoodsmarket #recipeoftheday #tastemade #inthekitchen #makeitdelicious #mealprep #holidayfoods #vegetarianrecipe #goodmoodfood #glutenfreerecipe #f52grams #appetizer #newyears #healthydinners #healthyfood #healthycooking #buzzfeast #ricotta #easyappetizers #2024recap
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WHIPPED RICOTTA WITH GARLIC & HERB DIPPING OIL! One of everyone’s faves—new Year’s is here and this is the perfect way to ring it in 😉 • Time: 15 minutes Serves: 6-8 • For the oil: 1/2 cup olive oil 1/4 cup finely chopped parsley 1 tbsp fresh chopped rosemary 2 tbsp fresh chopped basil 3 cloves minced garlic 3/4 tsp sea salt 1 tsp red pepper flakes 1 1/2 tbsp balsamic vinegar • For the ricotta: 3 cups ricotta Juice of 1/2 lemon Zest of 1/2 lemon 1/2 tsp salt • Toppings: More parsley/red pepper • 1️⃣Make ricotta—mix all ingredients together with mixer and set aside. 2️⃣Make oil, heat the olive oil over medium heat then add the herbs once it is hot. Cook for 10 seconds then add garlic, oregano, salt and red pepper flakes. Cook for another 10 seconds, until fragrant. Add the balsamic and mix. Once cool, add the Parmesan and mix. 3️⃣Spread ricotta onto a plate, create a divot in the middle and add the oil, then drizzle the top. Top with parsley and red pepper flakes. Serve with bread. • #whippedricotta #EasyRecipe #wholefoodsmarket #recipeoftheday #tastemade #inthekitchen #makeitdelicious #mealprep #holidayfoods #vegetarianrecipe #goodmoodfood #glutenfreerecipe #f52grams #appetizer #newyears #healthydinners #healthyfood #healthycooking #buzzfeast #ricotta #easyappetizers #2024recap
Looking for your new places to eat in Boston in 2025? From trendy spots to hidden gems, Boston’s restaurant scene is heating up this year. Whether you’re a local or visiting, here’s the ultimate list of NEW must-try places that you have to put on your regular rotation! #bostonfoodgram #bostoneats #viralfood #bestfoodboston #eeeeeats #foodandwine #f52grams #bostonfood #bostonfoodgram #eatfamous
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Looking for your new places to eat in Boston in 2025? From trendy spots to hidden gems, Boston’s restaurant scene is heating up this year. Whether you’re a local or visiting, here’s the ultimate list of NEW must-try places that you have to put on your regular rotation! #bostonfoodgram #bostoneats #viralfood #bestfoodboston #eeeeeats #foodandwine #f52grams #bostonfood #bostonfoodgram #eatfamous
CAULIFLOWER BITES WITH PECAN-FETA-DATE CRUMBLE! Re-sharing this personal & fan-fave from last summer. It’s perfect— I don’t say that lightly! • For the crumble: 1/2 cup raw pecans 5-6 dates 2 oz feta cheese Handful arugula 1/2 tsp salt 1/2 tsp pepper Zest of 1/2 lemon • For the cauliflower: 2 medium cauliflower, cut into florets 1 head garlic, top sliced off 2 tsp cumin 1 1/2 tsp dried oregano 1/2 tsp salt 1/2 tsp pepper 5 tbsp, plus more for garlic, olive or avocado oil • 1️⃣Preheat the oven to 400. 2️⃣Add the pecans to baking sheet and bake for 4-5 minutes. Set aside.3️⃣Adjust the oven to 425. Add the cauliflower to a sheet pan and spread out. Add the oil, cumin, oregano, salt and pepper. Toss to combine. 4️⃣Place a piece of aluminum foil onto the sheet pan, add the garlic head, drizzle with oil, salt and pepper and close the foil. Place to the side of the cauliflower. Bake for 40 minutes, tossing halfway. If the garlic isn’t quite done, remove the cauliflower and place the garlic in the oven for another 5 minutes until soft. 5️⃣While the cauliflower is roasting, make the crumble. Add the pecans and begin to chop them, then add the dates and do the same. Continue to add the feta and arugula, chopping after each ingredient is added. Add the salt, pepper and lemon zest and chop until the mixture is combined and a “crumble” is created. 6️⃣Squeeze the garlic over the cauliflower, then add the crumble to the top. • #wholefoodsmarket #EasyRecipe #recipeoftheday #tastemade #inmykitchen #igreels #justeatrealfood #healthycooking #healthyeating #makeitdelicious #cauliflower #cauliflowerrecipes #cookfromscratch #veggiedish #vegetarianrecipe #vegetarian #glutenfree #goodmoodfood #f52grams #comfortfood #sidedish #healthymeals #glutenfreefood #recipeoftheday
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CAULIFLOWER BITES WITH PECAN-FETA-DATE CRUMBLE! Re-sharing this personal & fan-fave from last summer. It’s perfect— I don’t say that lightly! • For the crumble: 1/2 cup raw pecans 5-6 dates 2 oz feta cheese Handful arugula 1/2 tsp salt 1/2 tsp pepper Zest of 1/2 lemon • For the cauliflower: 2 medium cauliflower, cut into florets 1 head garlic, top sliced off 2 tsp cumin 1 1/2 tsp dried oregano 1/2 tsp salt 1/2 tsp pepper 5 tbsp, plus more for garlic, olive or avocado oil • 1️⃣Preheat the oven to 400. 2️⃣Add the pecans to baking sheet and bake for 4-5 minutes. Set aside.3️⃣Adjust the oven to 425. Add the cauliflower to a sheet pan and spread out. Add the oil, cumin, oregano, salt and pepper. Toss to combine. 4️⃣Place a piece of aluminum foil onto the sheet pan, add the garlic head, drizzle with oil, salt and pepper and close the foil. Place to the side of the cauliflower. Bake for 40 minutes, tossing halfway. If the garlic isn’t quite done, remove the cauliflower and place the garlic in the oven for another 5 minutes until soft. 5️⃣While the cauliflower is roasting, make the crumble. Add the pecans and begin to chop them, then add the dates and do the same. Continue to add the feta and arugula, chopping after each ingredient is added. Add the salt, pepper and lemon zest and chop until the mixture is combined and a “crumble” is created. 6️⃣Squeeze the garlic over the cauliflower, then add the crumble to the top. • #wholefoodsmarket #EasyRecipe #recipeoftheday #tastemade #inmykitchen #igreels #justeatrealfood #healthycooking #healthyeating #makeitdelicious #cauliflower #cauliflowerrecipes #cookfromscratch #veggiedish #vegetarianrecipe #vegetarian #glutenfree #goodmoodfood #f52grams #comfortfood #sidedish #healthymeals #glutenfreefood #recipeoftheday
WHIPPED RICOTTA & BRIE SWEET POTATO BITES WITH SAUTÉED APPLES & DATES! These are the perfect sweet & salty bites! • For the sweet potatoes: 2 medium/large sweet potatoes, sliced into ½ inch thick rounds Olive oil Salt  • For the brie: 1 8-oz brie wheel, at room temperature 3/4 cup ricotta cheese 1/4 tsp salt • For the sautéed apples and dates: 1 tbsp coconut oil 1/3 cup chopped dates 1 medium apple, finely chopped 1 tbsp fresh thyme 1/4 tsp salt, plus more for serving 1 tbsp honey Juice of 1/2 lemon 1/2 cup chopped pistachios Chopped scallions, for topping • 1️⃣Preheat the oven to 425. 2️⃣Drizzle a large sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 3️⃣Remove the outer layer of the brie with a knife. Add the Brie to a bowl and use a hand mixer to whip the cheese. Once it begins to become a spread, add the ricotta cheese and salt. Mix again with the hand mixer until it is smooth and creamy. Place it in the fridge for 20 minutes.4️⃣Heat the coconut oil over medium heat. Add the coconut oil, then the apples, dates, thyme and salt. Sauté for about 3-5 minutes, then add the honey and the lemon juice. Continue to sauté for about 7-8 minutes, until soft. Add the mixture to a bowl, then add the pistachios and toss. 5️⃣Place the sweet potatoes onto a plate, top with a tablespoon or two of the whipped cheese, plus a spoonful of the apple topping. Top with scallions and salt, if desired. • #sweetpotato #wholefoodsmarket #EasyRecipes #brie #ricotta #appetizer #f52grams #holidayrecipe #holidayfood #sidedishes #sweetpotatorecipe #makeitdelicious #vegetarianrecipe #cookfromscratch #buzzfeast #goodmoodfood #glutenfreefoods #glutenfreerecipes #inthekitchen #tastemade
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WHIPPED RICOTTA & BRIE SWEET POTATO BITES WITH SAUTÉED APPLES & DATES! These are the perfect sweet & salty bites! • For the sweet potatoes: 2 medium/large sweet potatoes, sliced into ½ inch thick rounds Olive oil Salt  • For the brie: 1 8-oz brie wheel, at room temperature 3/4 cup ricotta cheese 1/4 tsp salt • For the sautéed apples and dates: 1 tbsp coconut oil 1/3 cup chopped dates 1 medium apple, finely chopped 1 tbsp fresh thyme 1/4 tsp salt, plus more for serving 1 tbsp honey Juice of 1/2 lemon 1/2 cup chopped pistachios Chopped scallions, for topping • 1️⃣Preheat the oven to 425. 2️⃣Drizzle a large sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 3️⃣Remove the outer layer of the brie with a knife. Add the Brie to a bowl and use a hand mixer to whip the cheese. Once it begins to become a spread, add the ricotta cheese and salt. Mix again with the hand mixer until it is smooth and creamy. Place it in the fridge for 20 minutes.4️⃣Heat the coconut oil over medium heat. Add the coconut oil, then the apples, dates, thyme and salt. Sauté for about 3-5 minutes, then add the honey and the lemon juice. Continue to sauté for about 7-8 minutes, until soft. Add the mixture to a bowl, then add the pistachios and toss. 5️⃣Place the sweet potatoes onto a plate, top with a tablespoon or two of the whipped cheese, plus a spoonful of the apple topping. Top with scallions and salt, if desired. • #sweetpotato #wholefoodsmarket #EasyRecipes #brie #ricotta #appetizer #f52grams #holidayrecipe #holidayfood #sidedishes #sweetpotatorecipe #makeitdelicious #vegetarianrecipe #cookfromscratch #buzzfeast #goodmoodfood #glutenfreefoods #glutenfreerecipes #inthekitchen #tastemade
ROSEMARY-GARLIC EGGPLANT WITH WHIPPED FETA!! So damn tasty…this one melts in your mouth. • For the eggplant: 1 large eggplant, sliced into 1/4-1/2 inch rounds  2 tbsp melted unsalted butter  3 tbsp olive oil  1 1/2 tbsp fresh chopped rosemary 1/2 tsp salt, plus more for roasting 1 tsp dried oregano 1 tsp cumin 1/2 tsp paprika  1 large garlic clove, minced   • For the feta: 3 oz feta cheese 5 tbsp unsweetened Greek yogurt Juice of 1/2 lemon 1/4 tsp salt Pepper to taste • 1️⃣Preheat the oven to 450. Line a sheet pan with parchment paper and set aside. 2️⃣Prep the butter. Add the butter, oil, rosemary, salt, oregano, cumin, paprika and garlic to a small bowl. Mix to combine. 3️⃣Add the eggplant to the sheet pan, lined up next to each other. Brush both sides with the mixture then sprinkle the tops with a little more salt. Place it in the oven for 30-34 minutes, flipping a little more than halfway. The eggplant should be crisp and tender.4️⃣While the eggplant roasts, make the whipped feta. Add the feta, yogurt, lemon juice, salt and pepper to a food processor. Process until smooth. 5️⃣Smear the feta over the plate, top with the eggplant, parsley, feta crumbles, golden raisins, sunflower seeds and honey. • #eggplant #aubergine #wholefoods #EasyRecipes #goodmoodfood #tastemade #healthycooking #glutenfree #f52grams #vegetarian #igreels #mealprepping #lowcarb #cookfromscratch #sidedish #appetizers #veggierecipes #inthekitchen #Recipe #justeatrealfood
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ROSEMARY-GARLIC EGGPLANT WITH WHIPPED FETA!! So damn tasty…this one melts in your mouth. • For the eggplant: 1 large eggplant, sliced into 1/4-1/2 inch rounds  2 tbsp melted unsalted butter  3 tbsp olive oil  1 1/2 tbsp fresh chopped rosemary 1/2 tsp salt, plus more for roasting 1 tsp dried oregano 1 tsp cumin 1/2 tsp paprika  1 large garlic clove, minced   • For the feta: 3 oz feta cheese 5 tbsp unsweetened Greek yogurt Juice of 1/2 lemon 1/4 tsp salt Pepper to taste • 1️⃣Preheat the oven to 450. Line a sheet pan with parchment paper and set aside. 2️⃣Prep the butter. Add the butter, oil, rosemary, salt, oregano, cumin, paprika and garlic to a small bowl. Mix to combine. 3️⃣Add the eggplant to the sheet pan, lined up next to each other. Brush both sides with the mixture then sprinkle the tops with a little more salt. Place it in the oven for 30-34 minutes, flipping a little more than halfway. The eggplant should be crisp and tender.4️⃣While the eggplant roasts, make the whipped feta. Add the feta, yogurt, lemon juice, salt and pepper to a food processor. Process until smooth. 5️⃣Smear the feta over the plate, top with the eggplant, parsley, feta crumbles, golden raisins, sunflower seeds and honey. • #eggplant #aubergine #wholefoods #EasyRecipes #goodmoodfood #tastemade #healthycooking #glutenfree #f52grams #vegetarian #igreels #mealprepping #lowcarb #cookfromscratch #sidedish #appetizers #veggierecipes #inthekitchen #Recipe #justeatrealfood
GARLIC-HERB CABBAGE ROUNDS WITH LEMON-PISTACHIO-PARMESAN CRUMBLE! Buttery cabbage with a delicious crumble! • For the cabbage: 3 tbsp unsalted butter, melted 1/2 tbsp olive oil, plus more for the sheet pan 1 1/2 tbsp chopped fresh thyme 3 cloves minced garlic 1 tsp salt 1/2 tsp pepper 1 green cabbage, cut into 3/4 inch-thick rounds • For the crumble: 1 oz Parmesan cheese, chunks Handful chopped arugula 1/3 cup pistachios 1/2 tsp lemon zest Salt to taste Pepper to taste • Optional for serving: Tahini Honey • 1️⃣Preheat the oven to 425. 2️⃣Add the butter, olive oil, thyme, garlic, salt and pepper to a small bowl. Mix to combine.3️⃣Drizzle a little olive oil onto the sheet pan, then place the cabbage rounds spread out onto the sheet pan. Divide the butter mixture onto the cabbage rounds and brush the mixture over the tops and sides of the cabbage. Place them in the oven for 40-50 minutes, until the cabbage is tender. To finish and brown the tops, place the cabbage under the broiler for 1-2 minutes. 4️⃣While the cabbage roasts, make the crumble. Add the pistachios to a cutting board and begin to chop. Add the Parmesan and chop some more, then add the arugula and continue to chop. Add the lemon zest, salt and pepper and mix everything together until it forms a “crumble.” 4️⃣Plate the cabbage, then top with the crumble. Drizzle with tahini and honey, if using. • #cabbagerecipe #veggielover #healthycooking #goodmoodfood #glutenfreerecipes #glutenfree #igreels #tastemade #vegetarianrecipe #f52grams #sidedishes #cookfromscratch #buzzfeast #lowcarbrecipes #ketorecipes #justeatrealfood #EasyRecipes #wholefoodsmarket #inthekitchen #healthyeating #recipeoftheday #appetizers
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GARLIC-HERB CABBAGE ROUNDS WITH LEMON-PISTACHIO-PARMESAN CRUMBLE! Buttery cabbage with a delicious crumble! • For the cabbage: 3 tbsp unsalted butter, melted 1/2 tbsp olive oil, plus more for the sheet pan 1 1/2 tbsp chopped fresh thyme 3 cloves minced garlic 1 tsp salt 1/2 tsp pepper 1 green cabbage, cut into 3/4 inch-thick rounds • For the crumble: 1 oz Parmesan cheese, chunks Handful chopped arugula 1/3 cup pistachios 1/2 tsp lemon zest Salt to taste Pepper to taste • Optional for serving: Tahini Honey • 1️⃣Preheat the oven to 425. 2️⃣Add the butter, olive oil, thyme, garlic, salt and pepper to a small bowl. Mix to combine.3️⃣Drizzle a little olive oil onto the sheet pan, then place the cabbage rounds spread out onto the sheet pan. Divide the butter mixture onto the cabbage rounds and brush the mixture over the tops and sides of the cabbage. Place them in the oven for 40-50 minutes, until the cabbage is tender. To finish and brown the tops, place the cabbage under the broiler for 1-2 minutes. 4️⃣While the cabbage roasts, make the crumble. Add the pistachios to a cutting board and begin to chop. Add the Parmesan and chop some more, then add the arugula and continue to chop. Add the lemon zest, salt and pepper and mix everything together until it forms a “crumble.” 4️⃣Plate the cabbage, then top with the crumble. Drizzle with tahini and honey, if using. • #cabbagerecipe #veggielover #healthycooking #goodmoodfood #glutenfreerecipes #glutenfree #igreels #tastemade #vegetarianrecipe #f52grams #sidedishes #cookfromscratch #buzzfeast #lowcarbrecipes #ketorecipes #justeatrealfood #EasyRecipes #wholefoodsmarket #inthekitchen #healthyeating #recipeoftheday #appetizers
SWEET POTATO-BLUE CHEESE BITES WITH CRANBERRY, HONEY & WALNUTS! The tastiest little bites 😊 PERFECT for a holiday appetizer! • Sweet potatoes: 2 medium sweet potatoes, sliced into 1/2 inch rounds Olive oil Salt • Topping: 1/2 cup toasted walnuts 1/4 cup baby spinach 1/2 cup dried cranberries 1/4 tsp salt Pepper to taste 3 tbsp honey 1/2 tsp orange zest • Ricotta: 3/4 cup ricotta cheese 1/4 cup blue cheese crumbles • 1️⃣Preheat the oven to 425. 2️⃣Drizzle the sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 3️⃣While the sweet potatoes roast, make the topping. Add the walnuts to a cutting board and chop, then add the spinach and cranberries and chop everything together. Place the mixture into a bowl, add the salt, pepper, zest and honey. Mix together to coat.4️⃣Add the ricotta and the blue cheese to a separate bowl. Mix to combine. 5️⃣Plate the sweet potatoes, place a dollop of the ricotta mixture on each round, then a small spoonful of the topping. Top with parsley and fresh pepper. • #makeitdelicious #mealprep #appetizer #buzzfeast #vegetarianrecipe #veggielover #cookfromscratch #EasyRecipes #healthycooking #buzzfeast #sidedish #appetizers #sweetpotatorecipe #sweetpotatoes #wholefoodsmarket #recipeoftheday #inthekitchen #tastemade #f52grams #DinnerIdeas #comfortfood #healthyeating #gorgonzola #bluecheese #footballfood
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SWEET POTATO-BLUE CHEESE BITES WITH CRANBERRY, HONEY & WALNUTS! The tastiest little bites 😊 PERFECT for a holiday appetizer! • Sweet potatoes: 2 medium sweet potatoes, sliced into 1/2 inch rounds Olive oil Salt • Topping: 1/2 cup toasted walnuts 1/4 cup baby spinach 1/2 cup dried cranberries 1/4 tsp salt Pepper to taste 3 tbsp honey 1/2 tsp orange zest • Ricotta: 3/4 cup ricotta cheese 1/4 cup blue cheese crumbles • 1️⃣Preheat the oven to 425. 2️⃣Drizzle the sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 3️⃣While the sweet potatoes roast, make the topping. Add the walnuts to a cutting board and chop, then add the spinach and cranberries and chop everything together. Place the mixture into a bowl, add the salt, pepper, zest and honey. Mix together to coat.4️⃣Add the ricotta and the blue cheese to a separate bowl. Mix to combine. 5️⃣Plate the sweet potatoes, place a dollop of the ricotta mixture on each round, then a small spoonful of the topping. Top with parsley and fresh pepper. • #makeitdelicious #mealprep #appetizer #buzzfeast #vegetarianrecipe #veggielover #cookfromscratch #EasyRecipes #healthycooking #buzzfeast #sidedish #appetizers #sweetpotatorecipe #sweetpotatoes #wholefoodsmarket #recipeoftheday #inthekitchen #tastemade #f52grams #DinnerIdeas #comfortfood #healthyeating #gorgonzola #bluecheese #footballfood
LIFE CHANGING CANDIED PECANS! This is a family recipe, passed down to my mom from my great aunt. They will change your life! • 1 lb pecans 2 egg whites 1 cup sugar 1/2 cup unsalted butter 1 tsp vanilla 1/4 tsp salt • 1️⃣Preheat the oven to 325. Add the pecans to a sheet pan and roast for 15 minutes.2️⃣Beat the egg whites. Use a hand mixer or a stand mixer to beat the egg whites to stiff peaks. Add the sugar, vanilla and salt and gently mix to combine. It should be thick. Add the pecans to the egg and sugar mixture, then toss to coat.3️⃣Add the butter to the sheet pan, then add the pecans and spread. Place them in the oven for 30 minutes, tossing every 10 minutes. The butter will melt and you will toss the pecans with the butter. 4️⃣Allow to cool before removing from the pan. • #EasyRecipes #tastemade #glutenfree #inthekitchen #goodmoodfood #makeitdelicious #buzzfeast #f52grams #cookfromscratch #pecan #pecans #wholefoodsmarket #candiednuts #holidayrecipes #vegetarian #dessert #holidays #recipeoftheday #mealprep #sidedish #healthycooking
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LIFE CHANGING CANDIED PECANS! This is a family recipe, passed down to my mom from my great aunt. They will change your life! • 1 lb pecans 2 egg whites 1 cup sugar 1/2 cup unsalted butter 1 tsp vanilla 1/4 tsp salt • 1️⃣Preheat the oven to 325. Add the pecans to a sheet pan and roast for 15 minutes.2️⃣Beat the egg whites. Use a hand mixer or a stand mixer to beat the egg whites to stiff peaks. Add the sugar, vanilla and salt and gently mix to combine. It should be thick. Add the pecans to the egg and sugar mixture, then toss to coat.3️⃣Add the butter to the sheet pan, then add the pecans and spread. Place them in the oven for 30 minutes, tossing every 10 minutes. The butter will melt and you will toss the pecans with the butter. 4️⃣Allow to cool before removing from the pan. • #EasyRecipes #tastemade #glutenfree #inthekitchen #goodmoodfood #makeitdelicious #buzzfeast #f52grams #cookfromscratch #pecan #pecans #wholefoodsmarket #candiednuts #holidayrecipes #vegetarian #dessert #holidays #recipeoftheday #mealprep #sidedish #healthycooking
SPINACH, FETA & BOURSIN STUFFED MUSHROOMS! A last minute holiday app! These babies are like spinach-pie stuffed into a juicy mushroom—SO EASY & DELISH! • 20 white or baby bella mushrooms 1 tbsp olive oil, plus more for drizzling 1/2 yellow onion, diced 3/4 block Boursin cheese (I used garlic & herb) 3/4 cup finely chopped baby spinach 4 oz feta cheese 1 cup finely shredded Parmesan cheese, loosely packed, plus more for topping Salt & pepper to taste • 1️⃣Preheat the oven to 425.2️⃣Carefully remove the stems from the mushrooms. Place the stems onto a cutting board, then finely dice the mushroom stems.3️⃣Heat a sauté pan over medium-high, add the olive oil, onions and mushroom stems. Sauté for 3-5 minutes, until softened. Add the Boursin, then allow it to melt and mix it into the sautéed veggies. Turn off the heat.4️⃣Add the spinach, feta and Parmesan to the pan and mix to combine to form a stuffing mixture.5️⃣Add the mushrooms to a baking dish, then drizzle the tops with olive oil and season with some salt. Add about 1 tablespoon of the mixture to each mushroom and press down with a spoon to form a top. 6️⃣Add Parmesan cheese to the tops, then drizzle the tops with some olive oil. Place them in the oven for 20 minutes. • #stuffedmushrooms #mushrooms #healthycooking #holidayfood #appetizer #recipeoftheday #tastemade #wholefoodsmarket #cookfromscratch #mealprepping #goodmoodfood #glutenfreefood #glutenfreerecipes #f52grams #inthekitchen #sidedish #lowcarbrecipe #veggielover #vegetarian #buzzfeast
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SPINACH, FETA & BOURSIN STUFFED MUSHROOMS! A last minute holiday app! These babies are like spinach-pie stuffed into a juicy mushroom—SO EASY & DELISH! • 20 white or baby bella mushrooms 1 tbsp olive oil, plus more for drizzling 1/2 yellow onion, diced 3/4 block Boursin cheese (I used garlic & herb) 3/4 cup finely chopped baby spinach 4 oz feta cheese 1 cup finely shredded Parmesan cheese, loosely packed, plus more for topping Salt & pepper to taste • 1️⃣Preheat the oven to 425.2️⃣Carefully remove the stems from the mushrooms. Place the stems onto a cutting board, then finely dice the mushroom stems.3️⃣Heat a sauté pan over medium-high, add the olive oil, onions and mushroom stems. Sauté for 3-5 minutes, until softened. Add the Boursin, then allow it to melt and mix it into the sautéed veggies. Turn off the heat.4️⃣Add the spinach, feta and Parmesan to the pan and mix to combine to form a stuffing mixture.5️⃣Add the mushrooms to a baking dish, then drizzle the tops with olive oil and season with some salt. Add about 1 tablespoon of the mixture to each mushroom and press down with a spoon to form a top. 6️⃣Add Parmesan cheese to the tops, then drizzle the tops with some olive oil. Place them in the oven for 20 minutes. • #stuffedmushrooms #mushrooms #healthycooking #holidayfood #appetizer #recipeoftheday #tastemade #wholefoodsmarket #cookfromscratch #mealprepping #goodmoodfood #glutenfreefood #glutenfreerecipes #f52grams #inthekitchen #sidedish #lowcarbrecipe #veggielover #vegetarian #buzzfeast

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