The Healthy Food Cook 11/12/26 The Healthy Food Cook 11/12/26

Baked Quince Salad With Beets, Lentils and Egg

Quinces are the last golden fruit of autumn: hard and sour when raw, soft and perfumed after a slow time in the oven. Here they meet sweet baked beets, earthy green lentils and a jammy egg, with peppery arugula and toasted walnuts to keep the sweetness in check.

The Healthy Food Cook 11/5/26 The Healthy Food Cook 11/5/26

Feta Salad With Red Kidney Beans

Salty feta, roasted carrots, creamy kidney beans and toasted cumin can make the base of a nourishing salad that fits perfectly into the colder days of November.

The Healthy Food Cook 10/29/26 The Healthy Food Cook 10/29/26

Toasted Hazelnut Cocoa Smoothie

Resembling hazelnut chocolate, in a smoothie.

A thicker smoothie made to be eaten with a spoon.

Toasted hazelnuts add crunch to the creamy base, making this simple dish feel like a sophisticated dessert.

The Healthy Food Cook 10/22/26 The Healthy Food Cook 10/22/26

Roasted Pumpkin Hummus

Because it’s pumpkin season, and because pumpkin goes in so many dishes, hummus included. A good olive oil takes it to another level, and a sprinkle of toasted pumpkin seeds puts the final touch on this popular dish.

The Healthy Food Cook 10/15/26 The Healthy Food Cook 10/15/26

A Kind Of Pasta Margherita

A simple pasta with few quality ingredients which makes you think of pizza Margherita from the first bite. Tomato sauce with a touch of garlic, fresh basil, mozzarella, Parmesan and of course olive oil. It’s the crust that makes the difference.

The Healthy Food Cook 10/8/26 The Healthy Food Cook 10/8/26

Garlic Butter Roasted Shrimps Pasta

Garlic butter shrimps sound delicious and so does garlic butter pasta. Let’s combine them. Broccoli and lemon juice add freshness to an already light and tasty dish.

The Healthy Food Cook 10/1/26 The Healthy Food Cook 10/1/26

Roasted Halloumi Autumn Salad

Roasted halloumi and red beet make a wonderful sweet and salty combination. Avocado and pine nuts add richness while the sweet potatoes add that autumn vibe. A drizzle of olive oil, a touch of lemon and a few drops of balsamic vinegar are just enough to dress this colorful salad.

The Healthy Food Cook 9/24/26 The Healthy Food Cook 9/24/26

Chanterelle Mushrooms Risotto

Autumn is here and a creamy risotto can warm us up in the colder days and … not only.

Chanterelles are tasty and delicate and make a beautiful pair with the creamy risotto.

It’s your call to fold them into the risotto together with the Parmesan or spoon them over when you prepare the plates.

The Healthy Food Cook 9/17/26 The Healthy Food Cook 9/17/26

Avocado Tuna Spread

Probably this isn’t your regular guacamole, but maybe you should give it a try. Light, fresh, high in protein and loaded with healthy fats. Just bring your favorite baguette, sourdough bread, or wrap and dig in :). Some tasty, local, September tomatoes make a beautiful pair.

The Healthy Food Cook 9/10/26 The Healthy Food Cook 9/10/26

Roasted Salmon Salad With Sweet Potatoes

A nice, nourishing salad that says hello to chillier autumn mornings after a sunny, warm summer.

The Healthy Food Cook 9/3/26 The Healthy Food Cook 9/3/26

Roasted Peppers Pesto

A light summer pesto, perfect as a spread on a good sourdough toast, in a salad, or with pasta. Fresh and simple…

The Healthy Food Cook 8/27/26 The Healthy Food Cook 8/27/26

Hummus Eggplant Salad

It’s not hummus and not baba-ganoush. It’s simply a tasty and interesting combination. Hummus, chopped roasted eggplants, a little mashed avocado, and of course olive oil and lemon. I skipped tahini this time, saving it for another recipe.

The Healthy Food Cook 8/20/26 The Healthy Food Cook 8/20/26

A Kind Of Cacio E Pepe Risotto

In May 2012, after a strong earthquake struck his home region of Emilia-Romagna in Italy, chef Massimo Bottura created Riso Cacio E Pepe, using Parmigiano Reggiano as a twist on the traditional Pecorino Romano.

The earthquake cracked more than 300.000 wheels of locally produced Parmigiano Reggiano.

Massimo’s widely promoted recipe helped the selling of the damaged wheels and supported local producers and jobs during a difficult time.

I liked the story, and because I enjoy both risotto and Parmesan, I decided to try something similar.

The Healthy Food Cook 8/13/26 The Healthy Food Cook 8/13/26

Roasted Eggplant Summer Pasta

Another summer pasta recipe, this time bringing together eggplants and peppers. A light tomato sauce, fresh basil leaves, and of course grated Parmesan to keep Italy closer.

The Healthy Food Cook 8/6/26 The Healthy Food Cook 8/6/26

Grilled Octopus Salad

Another interesting choice for seafood lovers. This dish sits somewhere between a nourishing salad and a complete meal. Grilled octopus, new potatoes, and ripe tomatoes are brought together with a simple olive oil and lemon dressing, then finished with fresh chopped parsley.

The Healthy Food Cook 7/30/26 The Healthy Food Cook 7/30/26

Warm Potato Salad With Roasted Salmon

A nourishing warm salad that celebrates small new potatoes and flavoured tomatoes.

Roasted salmon and baby spinach complete the picture.

Finish simply with olive and fresh lemon juice, this is a dish that lets a few good ingredients shine.

The Healthy Food Cook 7/23/26 The Healthy Food Cook 7/23/26

Summer tomato salad with arugula dressing

Summer is tomato season, with beautiful colors, interesting shapes, and countless delicious flavors.

A mix of ripe tomatoes, sweet peppers, mozzarella, and a blended arugula dressing come together in a fresh and colorful summer salad. Grilling the peppers adds a gentle smoky note that balances the sweetness of ripe summer tomatoes.

The Healthy Food Cook 7/16/26 The Healthy Food Cook 7/16/26

Lemonade Smoothie

Combining a fresh lemonade with a nourishing smoothie made with frozen bananas, almonds and oatmeal can be a surprisingly good choice for a hot summer morning.

Granita lovers might appreciate this refreshing combination.

The Healthy Food Cook 7/5/26 The Healthy Food Cook 7/5/26

Something Like Pasta alla Nerano

From the village of Nerano, on the Sorrento Peninsula, comes one of Italy’s most famous pasta dish.

Zucchini, Provolone del Monaco, Parmesan, garlic, basil and olive oil come together in a creamy and flavorful sauce.

Stanley Tucci famously spoke about Spaghetti all Nerano as “unbelievable” and “life changing”, so without going too far from original spirit, I tried something similar.

The Healthy Food Cook 7/2/26 The Healthy Food Cook 7/2/26

Tirokafteri - The Greek Feta Based Dip

Tirokafteri is a well-known Greek spread built around feta cheese and roasted peppers.

The name is a combination of two Greek words, “tiri” meaning cheese, and “kafteri”, meaning spicy.

How much chili you add is entirely up to you, but even without much heat, the combination of feta and roasted peppers is already delicious.