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A colorful summer vegetable salad (eggplant, zucchini, bell pepper) roasted in the oven, dressed with an olive oil, lemon, vinegar, cumin, parsley and cilantro vinaigrette. Quick to prepare, ideal as a side dish or light main.
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Colorful bell pepper halves are roasted until tender, then filled with a hearty quinoa, black bean, and smoked paprika mixture. Topped with pine nuts and crumbled feta (or cheddar) and finished with a fresh herb garnish, this Mediterranean‑inspired vegetarian main is perfect for lunch or dinner and pairs beautifully with a dollop of crème fraîche and a side of spinach.

A low‑calorie, high‑flavor soup made with eight fresh tomatoes, garlic, onion, a pinch of cayenne and vegetable stock. Perfect for anyone looking to lose weight while enjoying a comforting, nutritious meal.

A simple, healthy, and comforting creamy red lentil soup packed with vegetables, cumin, and a bright finish of lemon and parsley. Perfect for a quick weeknight dinner or meal‑prep.

A selection of four warm dishes based on white beans: Moroccan-style beans, seafood beans, chorizo‑red pepper beans and Italian minestrone. Ideal for autumn evenings, each recipe uses the same cooked beans and offers flavors from the Maghreb, the Mediterranean, Spain and Italy.

A creamy eggplant gratin topped with a spiced meat sauce and smooth béchamel, baked to perfection. Simple, quick and tasty, perfect for a convivial dinner for 4.

A quick, low‑carb, high‑protein skillet dish featuring canned sardines, a beaten egg, sweet red onion, and smoky paprika. Perfect for lunch or dinner, this dairy‑free recipe delivers calcium from sardine bones and a satisfying savory flavor in under 30 minutes.