Free Recipe Cookbook — Macros & 1-Tap Shopping

Gaeng Daeng Tao Hu (Vegan Red Curry Tofu Batch)

Thai · 45 min · tofu · vegetarian, vegan, low-carb

Ingredients & steps ↓

2 lb firm tofu, cubed
5 tbsp vegan red curry paste
2 cans (27 oz) coconut milk
3 cups kabocha squash, cubed
2 red bell pepper, sliced
2 cups green beans, cut
1 cup Thai basil leaves
3 tbsp soy sauce
2 tbsp palm sugar
4 makrut lime leaves

Simmer the thick coconut cream in a pot until it splits, then fry the red curry paste for 3 minutes until fragrant.
Pour in the remaining coconut milk and torn makrut lime leaves and bring to a simmer.
Add the kabocha squash and simmer 12 minutes until nearly tender.
Add the tofu, bell pepper, and green beans and simmer 8 more minutes.
Season with soy sauce and palm sugar, then stir in Thai basil off the heat.
Cool completely before portioning for the fridge or freezer.

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Gaeng Keow Wan Gai (Green Curry Chicken Batch)

Thai · 50 min · chicken · gluten-free, low-carb

Ingredients & steps ↓

2 lb chicken thighs, sliced
5 tbsp green curry paste
2 cans (27 oz) coconut milk
2 cups Thai eggplant, quartered
1 cup bamboo shoots, sliced
1 cup Thai basil leaves
5 makrut lime leaves
3 tbsp fish sauce
2 tbsp palm sugar
2 red chili, sliced

Simmer the thick top cream from one can of coconut milk until it splits, then fry the green curry paste 3 minutes until fragrant.
Add the chicken and stir-fry 5 minutes until it changes color and is coated in paste.
Pour in the rest of the coconut milk and the torn makrut lime leaves, and bring to a gentle simmer.
Add the eggplant and bamboo shoots and simmer 15 minutes until the eggplant is tender.
Season with fish sauce and palm sugar, then stir in Thai basil and sliced chili just before removing from heat.
Cool before portioning for storage.

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Gaeng Som Pla (Sour Curry with Fish)

Thai · 35 min · fish · gluten-free, dairy-free, low-carb

Ingredients & steps ↓

1 lb white fish fillet (snapper), cubed
4 tbsp sour curry paste
5 cups chicken stock
4 tbsp tamarind paste
2 cups daikon radish, sliced
1.5 cups green beans, cut
3 tbsp fish sauce
2 tbsp palm sugar
1.5 cups cauliflower florets

Bring the stock to a boil and whisk in the sour curry paste until dissolved.
Add the daikon and cauliflower and simmer 8 minutes until beginning to soften.
Stir in the tamarind, fish sauce, and palm sugar to build the sour-savory-sweet balance.
Add the green beans and simmer 4 minutes.
Gently add the fish cubes and poach 4 minutes until just cooked through, avoiding hard boiling so they hold together.

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Gai Pad Med Mamuang (Cashew Chicken Stir-Fry)

Thai · 30 min · chicken · high-protein

Ingredients & steps ↓

1.25 lb chicken breast, cubed
3/4 cup roasted cashews
6 dried Thai chilies
1 onion, wedged
1 bell pepper, sliced
3 green onions, cut
2 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp Thai chili paste (nam prik pao)
1 tbsp cornstarch
3 tbsp vegetable oil

Toss the chicken with cornstarch, then sear in hot oil over high heat for 5 minutes until golden; remove.
Fry the dried chilies and cashews briefly until fragrant, then remove the cashews so they stay crunchy.
Stir-fry the onion and bell pepper 2 minutes until crisp-tender.
Return the chicken, add oyster sauce, soy sauce, and chili paste, and toss 2 minutes to coat.
Fold in the cashews and green onions off the heat and serve with jasmine rice.

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Gai Yang (Thai Grilled Chicken)

Thai · 165 min · chicken · keto, low-carb, high-protein

Ingredients & steps ↓

2 lb chicken thighs, bone-in
1/4 cup cilantro roots and stems
6 cloves garlic
1 tsp white peppercorns
3 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp palm sugar
1 tsp turmeric powder
1/4 cup coconut milk

Pound the cilantro roots, garlic, and white peppercorns into a paste in a mortar.
Mix the paste with fish sauce, oyster sauce, palm sugar, turmeric, and coconut milk to make a marinade.
Coat the chicken thighs and marinate at least 2 hours, or overnight for best flavor.
Heat a grill to medium (about 375F) and grill the chicken skin-side down first.
Grill 18 to 20 minutes total, turning often, until charred and the internal temperature reaches 175F.
Rest 5 minutes and serve with sticky rice and a jaew or sweet chili dipping sauce.

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Gambas al Ajillo

Spanish · 18 min · shrimp · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓

1 lb raw peeled shrimp
6 garlic cloves
1 dried chili
1/2 cup extra virgin olive oil
small handful flat-leaf parsley
1 tsp fine salt
2 tbsp dry sherry

Pat the shrimp dry and season with salt.
Warm the olive oil in an earthenware or heavy pan over medium heat with the thinly sliced garlic and crumbled chili.
When the garlic turns pale gold, after about 2 minutes, add the shrimp.
Cook 2 minutes per side until pink and just opaque.
Add the sherry and let it bubble for 30 seconds.
Scatter with chopped parsley and serve sizzling with bread.

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Gambas al Ajillo with Crusty Bread

Mediterranean · 20 min · shrimp · pescatarian, dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb large shrimp, peeled
6, thinly sliced garlic cloves
1/3 cup extra-virgin olive oil
1 tsp dried red chili flakes
1/2 tsp sweet paprika
2 tbsp dry sherry
3 tbsp, chopped fresh parsley
1 crusty baguette

Pat the shrimp dry and season with salt.
Warm the olive oil, garlic, and chili flakes in a wide skillet over medium heat until the garlic turns pale gold, about 3 minutes.
Raise the heat to medium-high, add the shrimp and paprika, and cook for 2 minutes per side until pink.
Pour in the sherry and let it bubble for 1 minute.
Sprinkle with parsley and serve immediately with crusty bread to soak up the garlicky oil.

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Garden Chopped Salad With Hard-Boiled Eggs, Feta And Olive Oil

American · 25 min · vegetarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓

8, hard-boiled and quartered eggs
8 oz, crumbled feta cheese
2, diced avocado
2 hearts, chopped romaine lettuce
2, diced cucumber
4, diced tomatoes
2, diced bell peppers
1/2, thinly sliced red onion
3/4 cup, halved black olives
1/2 cup olive oil
3 tbsp red wine vinegar
1/3 cup, chopped fresh parsley
2 tsp dried oregano
1 1/2 tsp kosher salt
1 tsp black pepper

Boil the eggs for 9 minutes, then move them straight into ice water for 5 minutes, which sets the yolk just short of chalky and makes them easy to peel.
Chop the romaine, cucumber, tomatoes and peppers to roughly the same dice, and salt the tomatoes lightly so they release a little juice into the dressing.
Shake the olive oil, vinegar, oregano, remaining salt and pepper together until it thickens and holds together for a few seconds.
Toss the vegetables, onion, olives and parsley with the dressing, then fold in the feta and avocado at the very end.
Top each bowl with two quartered eggs and a final grind of black pepper.

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Garden Pasta Salad With Cheddar And Sweet Peppers

American · 25 min · vegetarian

Ingredients & steps ↓

12 oz rotini pasta
2 cups sharp cheddar, cubed
2, diced bell peppers
1, seeded and diced cucumber
1 1/2 cups, halved cherry tomatoes
1/3, sliced thin red onion
1/3 cup olive oil
3 tbsp red wine vinegar
1/4 cup, chopped fresh parsley and basil
1 tbsp total oregano, garlic powder, salt and pepper

Boil the rotini in well-salted water 1 minute past the box time so it stays tender once chilled, then rinse under cold water until cool.
Whisk the oil, vinegar, oregano, garlic powder, salt and pepper until the dressing looks cloudy and emulsified.
Toss the drained pasta with half the dressing while still slightly warm so it drinks it in.
Fold in the peppers, cucumber, tomatoes, onion and cheddar cubes.
Add the remaining dressing and the herbs, then chill at least 10 minutes for the flavors to settle.
Toss again before serving and season with more salt, which cold pasta always needs.

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Garlic Butter Shrimp Rice Bowls With Corn

American · 30 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

1 1/2 lb large shrimp, peeled and deveined
6 tbsp butter
6 cloves garlic, minced
1 1/2 cups dry long-grain white rice
3 cups frozen corn
1 red bell pepper, diced
2 tbsp olive oil
1 avocado, sliced
1 lemon
1 tsp smoked paprika
1/4 tsp cayenne pepper
1 1/2 tsp each kosher salt and black pepper
1/4 cup flat-leaf parsley, chopped

Simmer the rinsed rice covered in 2 1/4 cups salted water until tender and dry, about 18 minutes; rest 5 minutes off heat, then fluff.
Heat the olive oil in a skillet over high and cook the corn and bell pepper without stirring until the kernels char in spots, 5 to 6 minutes; season and set aside.
Pat the shrimp very dry and toss with the paprika, cayenne, salt and pepper.
Melt 3 tablespoons butter in the skillet over medium-high and cook the shrimp in one layer, 90 seconds a side, until they curl into loose C shapes and turn opaque; do not let them tighten into O shapes.
Lower the heat, add the remaining butter and the garlic, and swirl 45 seconds until the garlic is fragrant but not browned, then squeeze in the lemon.
Spoon rice into bowls, add the charred corn, shrimp and all the pan butter, then top with avocado and parsley.

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Garlic Ginger Chicken Stir-Fry with Vegetables

Chinese · 40 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb boneless skinless chicken thighs
2 medium bell peppers (mixed colors)
2 medium zucchini
4 large garlic cloves
1 inch piece fresh ginger
3 tbsp coconut aminos
2 tbsp olive oil
2 stalks scallions
to taste sea salt
to taste black pepper

Slice the chicken thighs into thin strips and season lightly with sea salt and pepper.
Chop the bell peppers and zucchini into bite-sized pieces. Mince the garlic and grate the ginger.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 8-10 minutes. Remove and set aside.
In the same skillet, add the remaining olive oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
Add bell peppers and zucchini to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
Return the cooked chicken to the skillet. Pour in coconut aminos and stir everything together to coat evenly. Cook for another 2-3 minutes.
Slice scallions thinly and sprinkle over the stir-fry just before serving.

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Garlic Herb Chicken with Roasted Vegetables

American · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

4 pieces (about 6 oz each) Boneless, skinless chicken breasts
3 tablespoons Olive oil
4 cloves Garlic cloves
4 cups Mixed vegetables (bell peppers, zucchini, cherry tomatoes)
2 teaspoons Fresh thyme or rosemary
1 teaspoon Salt
1/2 teaspoon Black pepper
1 Lemon

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, mix 2 tablespoons olive oil, minced garlic, thyme, salt, and pepper.
Rub the mixture evenly over the chicken breasts. Arrange on one side of the baking sheet.
Chop vegetables into bite-sized pieces, toss with remaining olive oil, salt, and pepper, and spread on the other side of the baking sheet.
Bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
While baking, cut lemon in half and squeeze fresh lemon juice over the cooked chicken and vegetables before serving.
Serve hot, garnished with extra herbs if desired.

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Garlic Herb Shrimp with Quinoa and Roasted Vegetables

American · 40 min · shrimp · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓

1 pound Large shrimp, peeled and deveined
1 cup Quinoa
2 cups, chopped Bell peppers (red, yellow)
1 cup, sliced Zucchini
4 Garlic cloves
3 tbsp Olive oil
1 Lemon
1 tsp Dried oregano
to taste Salt
to taste Black pepper

Preheat oven to 400°F (200°C). Toss chopped bell peppers and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
Meanwhile, rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
While quinoa cooks, mince garlic. In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add garlic and sauté for 30 seconds.
Add shrimp to the skillet, sprinkle with oregano, salt, and pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
Juice half the lemon over the cooked shrimp. Fluff the cooked quinoa with a fork.
Serve the garlic shrimp over a bed of quinoa, with roasted vegetables on the side. Garnish with lemon wedges.

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Garlic Sesame Chicken with Stir-Fried Vegetables

Chinese · 40 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

1 lb boneless skinless chicken breasts
2 cups sliced bell peppers (red and yellow)
1 cup snap peas
4 cloves garlic cloves
2 tbsp sesame oil
3 tbsp soy sauce (gluten-free)
1 tbsp honey
1 tbsp cornstarch
2 stalks green onions
1 tbsp sesame seeds

Slice the chicken breasts into thin strips. Mince the garlic cloves. Slice the bell peppers into strips. Chop the green onions. In a bowl, combine soy sauce, honey, and cornstarch to create the marinade. Toss chicken strips in half of the marinade and set aside for 10 minutes.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add remaining sesame oil. Add garlic and sauté for 30 seconds. Add bell peppers and snap peas, stir-fry until vegetables are tender-crisp, about 5 minutes.
Return the cooked chicken to the skillet with vegetables. Pour in the remaining marinade, stir well, and cook for another 2-3 minutes until the sauce thickens.
Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or cauliflower rice.

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Garlic Sesame Pork Stir-Fry (Keto Japanese Style)

Japanese · 40 min · beef · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb Pork tenderloin
3 tbsp Soy sauce (or coconut aminos)
2 tbsp Sesame oil
3 cloves Garlic cloves
2 stalks Green onions
1 tbsp Sesame seeds
2 cups Broccoli florets
1 tbsp Cooking oil

Slice the pork tenderloin into thin strips.
Mince the garlic and chop the green onions.
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat.
Add pork strips and cook until browned, about 5-7 minutes.
Add garlic and cook for 30 seconds until fragrant.
Stir in soy sauce and sesame oil, cook for another 2 minutes.
Add broccoli florets and cook until tender-crisp, about 5 minutes.
Remove from heat, sprinkle with green onions and sesame seeds, then serve.

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Garlic Shrimp And Angel Hair With Buttered Bread Crumbs

American · 25 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1 1/2 lb raw shrimp, peeled
12 oz dry angel hair pasta
5 tbsp butter
2 tbsp olive oil
3/4 cup panko bread crumbs
2/3 cup grated parmesan
8 cloves, sliced thin garlic
1, zested and juiced lemon
5 oz baby spinach
to taste red pepper flakes, salt and parsley

Toast the panko in 1 tablespoon of the butter in a dry skillet over medium for 3 minutes, stirring constantly, until it is the colour of peanut shells, then tip it out - it will burn if you leave it.
Boil the angel hair in heavily salted water for 4 minutes, reserving a mug of the water before draining.
In the same skillet, warm the oil and the rest of the butter over medium and cook the garlic 90 seconds, just until it turns pale gold and smells sweet - browned garlic will make the whole dish bitter.
Raise the heat, add the shrimp in one layer and cook 90 seconds a side until pink and curled, then stir in the spinach, lemon juice and zest until the leaves wilt.
Toss in the pasta with a splash of the cooking water and the parmesan until glossy, and shower the toasted crumbs over each plate.

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Garlic Stir-Fried Bok Choy

Chinese · 15 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

1 1/4 lb baby bok choy
5 cloves, sliced garlic
1 inch, julienned fresh ginger
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1/2 tsp sugar
2 tbsp neutral oil
1 tsp toasted sesame oil

Halve the bok choy lengthwise and rinse well between the leaves to remove grit.
Heat the neutral oil in a wok over high heat and fry the garlic and ginger for 30 seconds until fragrant.
Add the bok choy and stir-fry 2 minutes until the leaves start to wilt.
Add the soy sauce, Shaoxing wine, and sugar and toss 2 minutes until the stems are crisp-tender.
Drizzle with sesame oil and serve immediately.

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Garlic-Herb Crusted Prime Rib

American · 315 min · beef · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

8 lb standing rib roast, bone-in (4 bones)
10 garlic cloves
3 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves
2 tbsp Dijon mustard
3 tbsp olive oil
1 tbsp coarsely cracked black pepper
2 tsp onion powder
1 tsp smoked paprika

Pat the roast very dry and salt it generously on all sides (about 1 tbsp kosher salt). Let it sit at room temperature 1 hour — a cold-centered roast cooks unevenly. (If you're planning ahead, salt it the night before and refrigerate uncovered, then still give it the hour on the counter.)
Heat the oven to 250F. Grate the garlic and stir it with the rosemary, thyme, Dijon, olive oil, cracked pepper, onion powder, and smoked paprika into a thick paste. Smear it over every surface of the roast.
Set the roast bone-side down in a roasting pan and slow-roast until a probe in the center reads your pull temp: 115-120F for rare, 120-125F for medium-rare, 130F for medium. For an 8-lb roast at 250F, figure roughly 3 to 3 1/2 hours — trust the thermometer, not the clock.
Pull the roast, tent loosely with foil, and rest 30 minutes. Crank the oven to 500F while it rests.
Return the rested roast to the screaming-hot oven for 8-10 minutes, just until the herb crust is deeply browned and crackling. After the sear, the final internal temps land at about 125-130F rare, 130-135F medium-rare, 140F medium.
Carve immediately — the reverse sear means no second rest. Run your knife along the bones to free them, then slice the roast 1/2 to 3/4 inch thick. Slice the meat between the bones for the rib-lovers.

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$Garlic-Lime Shrimp Fajitas$

Garlic-Lime Shrimp Fajitas

Tex-mex · 30 min · shrimp · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

1.5 lb Large shrimp, peeled and deveined
3, sliced Bell peppers (mixed colors)
1 large, sliced Yellow onion
8 Flour tortillas (taco size)
2 Lime
4 cloves, minced Garlic
2 tbsp Fajita seasoning
3 tbsp Vegetable oil

Toss the shrimp with garlic, fajita seasoning, and the juice of 1 lime.
Heat 2 tbsp oil in a large skillet over high heat and char the peppers and onion until crisp-tender, about 6 minutes. Transfer to a plate.
Add the remaining oil and cook the shrimp until pink and opaque, about 2 minutes per side.
Return the peppers and onion to the skillet and toss to combine, about 1 minute.
Squeeze the remaining lime over everything.
Serve with warm tortillas.

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Garlic-Rubbed Pork Chops With Roasted Potatoes And Broccoli

American · 45 min · pork · gluten-free, high-protein

Ingredients & steps ↓

1 1/2 lb boneless pork chops, 1 inch thick
1 3/4 lb red potatoes, quartered
1 lb broccoli, cut in florets
5 tbsp olive oil
2 tbsp butter
6 cloves garlic, minced
1/4 cup grated Parmesan
1 tsp each rosemary, salt, pepper, onion powder

Heat the oven to 450F and toss the potatoes with 2 tbsp oil, salt, and rosemary; roast cut-side down 20 minutes until the flat faces are deep brown.
Mash the garlic with the remaining seasonings and 1 tbsp oil into a paste and rub it over both sides of the chops.
Add the broccoli, tossed with 1 tbsp oil, to the pan and roast 12 minutes more until the florets char at the tips.
Sear the chops in the remaining oil in a heavy skillet over medium-high, 4 minutes per side, until crusted and reading 145F at the center.
Add the butter to the skillet and baste the chops with the foaming butter for 30 seconds.
Rest the chops 5 minutes on a board so they stay juicy when cut.
Toss the roasted vegetables with the Parmesan and serve alongside with the pan butter spooned over.

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Gazpacho Andaluz

Spanish · 75 min · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

2 lb ripe tomatoes
1 cucumber
1 green bell pepper
1 garlic clove
2 oz (about 1 thick slice) stale bread
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar
1 tsp fine salt

Roughly chop the tomatoes, cucumber, and pepper, reserving a little for garnish.
Soak the bread in water for 2 minutes, then squeeze out excess.
Blend the vegetables, garlic, bread, vinegar, and salt until smooth.
With the blender running, pour in the olive oil to emulsify.
Pass through a sieve for a silky texture and chill at least 1 hour.
Serve cold topped with the reserved diced vegetables and a drizzle of oil.

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Gigantes Plaki Baked Giant Beans

Greek · 175 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

1 lb dried giant butter beans
1 yellow onion
3 garlic cloves
1 (28 oz) can crushed tomatoes
1 carrot
5 tbsp olive oil
1 tsp dried oregano
1/4 cup fresh parsley

Soak the beans overnight, or quick-soak: cover with water, boil 2 minutes, and rest off the heat 1 hour. Drain, then simmer in fresh water about 45 minutes until barely tender and drain again.
While the beans simmer, saute diced onion, carrot, and garlic in olive oil until soft, about 8 minutes.
Add crushed tomatoes and oregano and simmer 10 minutes.
Fold in the beans with a splash of water and transfer to a baking dish.
Drizzle with olive oil and bake at 375F for 45 minutes until the sauce thickens.
Finish with chopped parsley and serve warm or at room temperature.

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Gingerbread Bundt with Vanilla Glaze

American · 150 min · vegetarian

Ingredients & steps ↓

2 1/2 cups all-purpose flour
1 cup unsulphured molasses
3/4 cup dark brown sugar
2 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 tbsp ground ginger
2 tbsp fresh ginger, grated
1/3 cup crystallized ginger, finely chopped
2 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2 tsp baking soda
1 1/2 cups powdered sugar
1 tbsp vanilla extract
2 tbsp whole milk

Heat the oven to 350F. Grease every crevice of a 10-12 cup Bundt pan thoroughly and dust it with a spoonful of the measured flour, tapping out the excess — a stuck gingerbread Bundt is a Christmas tragedy.
Whisk the remaining flour with the ground ginger, cinnamon, cloves, baking soda, and 3/4 tsp salt. This is a triple-ginger cake — ground for the base note, fresh for the bite, crystallized for the chew.
In a second bowl, whisk the molasses, brown sugar, eggs, oil, buttermilk, and fresh ginger until smooth.
Fold the wet into the dry just until no flour streaks remain. Toss the crystallized ginger with a pinch of the dry mixture left in the bowl and fold it in so it doesn't sink.
Pour into the pan and bake 50-55 minutes, until a skewer comes out clean and the kitchen smells like a Christmas market.
Cool in the pan exactly 15 minutes, then confidently invert onto a rack and cool 45 minutes more — glazing a warm cake just makes syrup.
Whisk the powdered sugar, vanilla, and milk into a thick but pourable glaze. Drizzle it over the ridges, let it set 10 minutes, and slice.

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Gluten-Free Chicken and Veggie Stir-Fry

American · 40 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb boneless, skinless chicken breasts
2 bell peppers (mixed colors)
2 cups broccoli florets
2 medium carrots
3 garlic cloves
1-inch piece fresh ginger
1/4 cup tamari gluten-free soy sauce
2 tablespoons olive oil
1 teaspoon sesame oil (optional)
2 stalks green onions
1 tablespoon sesame seeds (optional)

Slice chicken breasts into thin strips. Mince garlic and ginger. Chop bell peppers, carrots, and green onions.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add remaining olive oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
Add bell peppers, carrots, and broccoli to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
Return cooked chicken to the skillet. Add tamari and sesame oil (if using). Toss everything together and cook for another 2-3 minutes to blend flavors.
Remove from heat. Garnish with chopped green onions and sesame seeds (if using).

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Goan Fish Curry

Indian · 40 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 1/4 lb firm white fish fillets (kingfish or cod)
1 can (13.5 oz) coconut milk
1 tbsp tamarind paste
1 tbsp kashmiri chili powder
2 tsp ground coriander
1/2 tsp ground turmeric
1 medium yellow onion
1 tbsp ginger-garlic paste
2 tbsp neutral oil

Rub fish with turmeric and a pinch of salt; set aside.
Saute chopped onion in oil over medium heat 5 minutes, add ginger-garlic paste and cook 1 minute.
Stir in chili powder and coriander for 30 seconds, then pour in coconut milk and 1/2 cup water.
Add tamarind paste and simmer 8 minutes until the gravy is smooth and slightly reduced.
Slide in the fish and simmer gently 6-8 minutes until just cooked through; do not stir hard. Season with salt.

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Goi Cuon (Fresh Shrimp Summer Rolls)

Vietnamese · 35 min · shrimp · pescatarian

Ingredients & steps ↓

12 oz shrimp, peeled
12 sheets rice paper wrappers
4 oz rice vermicelli noodles
1 head leaf lettuce
1 cup fresh mint leaves
6 chives or scallion
1/3 cup hoisin sauce
2 tbsp peanut butter
2 tbsp roasted peanuts, crushed

Boil the shrimp 2-3 minutes until pink, then cool and slice in half lengthwise.
Cook vermicelli 4-5 minutes, drain, and rinse cold.
Warm hoisin and peanut butter with a splash of water into a dipping sauce; top with crushed peanuts.
Dip a rice paper wrapper in warm water 10 seconds until pliable and lay flat.
Layer lettuce, noodles, mint, and chives, then place shrimp halves cut-side up near the top.
Fold in the sides and roll tightly, then repeat with remaining wrappers.
Serve with the peanut-hoisin dipping sauce.

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Gratin Dauphinois

French · 75 min · vegetarian, gluten-free

Ingredients & steps ↓

2 lb Yukon gold potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 cloves garlic
1 cup grated gruyere cheese
1 tbsp unsalted butter
1/4 tsp ground nutmeg
1 tsp fine sea salt

Heat the oven to 375F and rub a baking dish with the cut garlic and butter.
Slice the potatoes thinly, ideally on a mandoline, and pat dry.
Warm the cream and milk with the minced garlic, nutmeg, and salt, then add the potato slices and simmer 5 minutes.
Layer the potatoes in the dish, pour over the cream, and top with grated gruyere.
Bake for 45 to 50 minutes until the top is golden and a knife slides easily through the layers.

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Greek Breakfast Feta and Tomato Omelette

Greek · 20 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

6 large Eggs
1/2 cup crumbled Feta cheese
1 cup halved Cherry tomatoes
2 tablespoons Olive oil
1 tablespoon chopped Fresh oregano
to taste Salt
to taste Black pepper

In a bowl, beat the eggs with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
Pour the beaten eggs into the skillet and cook for 2 minutes until starting to set.
Sprinkle crumbled feta and chopped oregano evenly over the eggs.
Reduce heat to low, cover, and cook for another 3-4 minutes until eggs are fully set.
Slide the omelette onto a plate, garnish with additional oregano if desired, and serve warm.

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Greek Breakfast Tomato and Feta Toasts

Greek · 20 min · vegetarian, low-carb

Ingredients & steps ↓

4 slices Baguette or crusty bread
1 cup Cherry tomatoes
1/2 cup crumbled Feta cheese
2 tablespoons Olive oil
2 teaspoons chopped Fresh oregano or basil
to taste Salt
to taste Black pepper

Preheat the oven or toaster oven to 375°F (190°C).
Arrange the bread slices on a baking sheet and lightly brush with 1 tablespoon of olive oil.
Bake the bread slices for about 5-7 minutes until crispy and golden.
Meanwhile, halve the cherry tomatoes and set aside.
In a small bowl, combine the cherry tomatoes, remaining 1 tablespoon of olive oil, chopped herbs, salt, and pepper.
Once the bread is toasted, spoon the tomato mixture evenly over each slice.
Crumble feta cheese on top of the tomato-topped bread.
Return to the oven for another 3-5 minutes to slightly warm the feta, then serve immediately.

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Greek Chicken Bowls

Mediterranean · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

1.25 lb boneless skinless chicken thighs
1.5 tsp dried oregano
1 tsp garlic powder
1 lemon, juiced
3 tbsp olive oil
1 cup white rice
1 cucumber (part grated, part diced)
1 pint cherry tomatoes, halved
1/4 cup red onion, sliced
1/3 cup kalamata olives, pitted
4 oz feta, crumbled
1 cup Greek yogurt
2 tbsp fresh dill

Marinate chicken in oregano, garlic powder, half the lemon juice, 2 tbsp olive oil, salt — 15 min minimum.
Cook rice per package.
Heat skillet over medium-high; cook chicken 6 min per side until charred and 165°F. Rest, slice.
Grate a third of the cucumber, squeeze it dry, and stir into the yogurt with remaining lemon juice + dill for a quick tzatziki; dice the rest. Build bowls: rice, chicken, diced cucumber, tomatoes, onion, olives, feta, tzatziki.

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Greek Chickpea & Cucumber Bowl

Greek · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

1 can (15 oz) Canned chickpeas
1 large Cucumber
1 cup Cherry tomatoes
1 small Red onion
1/2 cup Feta cheese
2 tbsp Fresh dill
2 tbsp Olive oil
1 large Lemon
to taste Salt
to taste Black pepper

Drain and rinse the canned chickpeas thoroughly; set aside.
Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and crumbled feta cheese.
Chop fresh dill and add to the bowl.
In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Taste and adjust seasoning as needed. Serve immediately or chilled.

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Greek Chickpea & Feta Wraps

Greek · 40 min · beans · vegetarian

Ingredients & steps ↓

2 cans (15 oz each) Canned chickpeas
1 cup crumbled Feta cheese
1 cup halved Cherry tomatoes
1 medium, diced Cucumber
1 small, finely chopped Red onion
1/4 cup chopped Fresh parsley
4 large Whole wheat wraps
2 tbsp Olive oil
2 tbsp Lemon juice
to taste Salt
to taste Black pepper

Drain and rinse the canned chickpeas. In a bowl, mash some of the chickpeas slightly to create a creamy texture.
Add diced cucumber, cherry tomatoes, chopped red onion, crumbled feta, and chopped parsley to the chickpeas. Mix gently.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Pour over the chickpea mixture and toss to combine.
Warm the whole wheat wraps slightly in a dry skillet or microwave for easy rolling.
Divide the chickpea mixture evenly among the wraps. Fold in the sides and roll tightly to form a wrap.
Optional: Slice wraps in half diagonally for serving.
Serve immediately or wrap in foil for portable lunch.

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Greek Chickpea & Red Pepper Bowl

Greek · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) canned chickpeas
3 large red bell peppers
3 tbsp olive oil
3 garlic cloves
1 large lemon
1 cup crumbled feta cheese
1 tsp dried oregano
to taste salt
to taste black pepper

Drain and rinse the chickpeas. Cut the red bell peppers into strips.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the peppers and sauté until tender, about 8 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the chickpeas, dried oregano, salt, and pepper. Cook for another 5-7 minutes to let flavors meld.
Squeeze fresh lemon juice over the mixture and stir to combine.
Transfer the chickpea and pepper mixture to bowls. Top with crumbled feta cheese.
Drizzle with the remaining 1 tablespoon of olive oil before serving.
Serve warm or at room temperature.

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Greek Chickpea & Roasted Vegetable Bowl

Greek · 40 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) Canned chickpeas
2 Red bell pepper
2 Zucchini
1 large Red onion
1 pint Cherry tomatoes
3 tbsp Olive oil
1 Lemon
1 tsp Dried oregano
to taste Salt
to taste Black pepper
½ cup crumbled Feta cheese
¼ cup chopped Fresh parsley

Preheat the oven to 400°F (200°C).
Drain and rinse the chickpeas. Cut the red bell peppers, zucchini, and red onion into bite-sized pieces.
In a large bowl, toss the vegetables and chickpeas with 2 tablespoons of olive oil, dried oregano, salt, and black pepper.
Spread the mixture evenly on a baking sheet and roast for 20-25 minutes until vegetables are tender and slightly caramelized.
Meanwhile, in a small bowl, whisk together the juice of the lemon, remaining 1 tablespoon of olive oil, and a pinch of salt and pepper to make a dressing.
Once roasted, transfer the vegetables and chickpeas to a serving bowl. Drizzle with the lemon dressing and toss gently.
Top with crumbled feta cheese and chopped parsley before serving.
Serve warm or at room temperature as a hearty, flavorful vegetarian lunch.

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Greek Chickpea & Spinach Bowl

Greek · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) canned chickpeas
4 cups fresh spinach
1 medium red onion
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
2 tablespoons olive oil
1 lemon
2 cloves garlic
1 teaspoon dried oregano
to taste salt
to taste black pepper

Drain and rinse the canned chickpeas. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and cook for 5 minutes until slightly crispy.
While chickpeas cook, finely chop the red onion and mince the garlic. Add to the skillet and sauté for another 3 minutes until fragrant.
Add the chopped cherry tomatoes, dried oregano, salt, and pepper. Cook for an additional 5 minutes until tomatoes soften.
In a separate large bowl, combine the fresh spinach, the cooked chickpeas mixture, and crumble the feta cheese on top.
In a small bowl, whisk together the juice of one lemon and the remaining 1 tablespoon of olive oil. Pour over the salad and toss gently to combine.
Taste and adjust seasoning if needed. Serve immediately, garnished with extra feta or herbs if desired.

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Greek Chickpea & Tomato Bowl

Greek · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) canned chickpeas
1 pint cherry tomatoes
1 small red onion
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 lemon
to taste salt
to taste black pepper

Drain and rinse the canned chickpeas; set aside.
Chop the cherry tomatoes and red onion into bite-sized pieces.
In a large bowl, combine chickpeas, cherry tomatoes, red onion, and chopped parsley.
In a small bowl, whisk together olive oil, juice of half the lemon, salt, and pepper to make the dressing.
Pour the dressing over the chickpea mixture and toss gently to coat.
Crumble feta cheese over the top of the salad.
Squeeze the remaining lemon juice over the salad for extra flavor.
Serve immediately or chill for 10 minutes for a cooler, more refreshing taste.

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Greek Chickpea & Tomato Pita Bowls

Greek · 35 min · beans · vegetarian

Ingredients & steps ↓

2 cans (15 oz each) Canned chickpeas
2 cups Cherry tomatoes
1 large Fresh cucumber
1 small Red onion
1 cup crumbled Feta cheese
4 pieces Greek pita bread
3 tbsp Olive oil
2 tbsp Lemon juice
1 tsp Dried oregano
to taste Salt
to taste Black pepper

Drain and rinse the canned chickpeas. In a bowl, toss them with 1 tablespoon of olive oil, half of the lemon juice, oregano, salt, and pepper. Set aside to marinate briefly.
Dice the cherry tomatoes, thinly slice the cucumber and red onion. In a large mixing bowl, combine all vegetables and the marinated chickpeas.
Crumble the feta cheese over the vegetable mixture and toss gently to combine.
Warm the pita bread briefly in the oven or on a skillet until soft and pliable.
Cut each pita into halves or quarters and open to create pockets if desired.
Fill each pita with the chickpea and vegetable mixture, dividing evenly.
Drizzle with the remaining lemon juice and a little olive oil before serving.

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Greek Chickpea & Tomato Stir-Fry

Greek · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) canned chickpeas
2 cups cherry tomatoes
3 garlic cloves
3 tbsp olive oil
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 lemon
to taste salt
to taste black pepper

Drain and rinse the chickpeas. Chop the garlic and halved cherry tomatoes. Zest and juice the lemon.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add chickpeas to the skillet and sauté for 5 minutes until slightly crispy.
Stir in cherry tomatoes, lemon zest, and a pinch of salt and pepper. Cook for another 5-7 minutes until tomatoes soften.
Squeeze lemon juice over the mixture and stir. Remove from heat.
Sprinkle crumbled feta and chopped parsley on top. Drizzle with remaining 1 tablespoon of olive oil.
Serve hot, garnished with extra parsley if desired.

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Greek Chickpea and Cucumber Bowl

Greek · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) canned chickpeas
2 large cucumber
1 pint cherry tomatoes
1 small red onion
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
to taste salt and pepper

Drain and rinse the canned chickpeas. Set aside.
Dice the cucumbers and halve the cherry tomatoes. Finely chop the red onion.
In a large bowl, combine chickpeas, cucumbers, cherry tomatoes, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
Pour the dressing over the chickpea mixture and toss gently to combine.
Sprinkle crumbled feta cheese and chopped parsley on top.
Divide into four bowls and serve immediately, garnished with extra parsley if desired.

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Greek Chickpea and Feta Grain Bowl

Greek · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

1 cup cooked quinoa
1 can (15 oz) canned chickpeas
1/2 cup, crumbled feta cheese
1 cup, halved cherry tomatoes
1, diced cucumber
1/4, thinly sliced red onion
2 tbsp olive oil
1, juiced lemon
1 tsp dried oregano
to taste salt and pepper

Cook the quinoa according to package instructions and let it cool slightly.
Drain and rinse the canned chickpeas; then sauté them in 1 tbsp olive oil with a pinch of salt, pepper, and oregano until slightly crispy, about 8 minutes.
In a large bowl, combine the cooked quinoa, sautéed chickpeas, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together lemon juice, 1 tbsp olive oil, salt, pepper, and a pinch of oregano to make the dressing.
Pour the dressing over the grain mixture and toss gently to combine.
Sprinkle crumbled feta cheese on top of the bowl before serving.
Serve immediately or chilled for a refreshing, hearty vegetarian lunch.

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Greek Chickpea and Roasted Vegetable Bowl

Greek · 40 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) Canned chickpeas
2 Red bell pepper
2 Zucchini
1 Red onion
1 cup crumbled Feta cheese
3 tbsp Olive oil
1 Lemon
1 tsp Dried oregano
to taste Salt
to taste Black pepper

Preheat oven to 400°F (200°C).
Drain and rinse chickpeas; set aside.
Chop red bell peppers, zucchini, and red onion into bite-sized pieces.
Toss vegetables with 2 tbsp olive oil, oregano, salt, and pepper. Spread on a baking sheet.
Roast vegetables for 25-30 minutes until tender and slightly charred.
Meanwhile, in a bowl, combine chickpeas with 1 tbsp olive oil, lemon juice, salt, and pepper.
Once vegetables are roasted, assemble bowls by dividing chickpeas, roasted vegetables, and feta cheese.
Drizzle with remaining olive oil and lemon juice before serving.

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Greek Chickpea and Spinach Sauté

Greek · 30 min · beans · vegetarian

Ingredients & steps ↓

2 cans (15 oz each) Canned chickpeas, drained and rinsed
4 cups Fresh spinach, roughly chopped
2 tablespoons Olive oil
3 Garlic cloves, minced
2 tablespoons Lemon juice
½ cup Feta cheese, crumbled
to taste Salt and pepper

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add drained chickpeas to the skillet and cook for 5 minutes, stirring occasionally.
Stir in chopped spinach and cook until wilted, about 3-4 minutes.
Squeeze lemon juice over the mixture and season with salt and pepper to taste.
Remove from heat and sprinkle crumbled feta cheese on top before serving.
Serve warm, optionally with crusty bread or pita.

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Greek Chickpea and Spinach Stir-Fry

Greek · 40 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) Canned chickpeas
4 cups Fresh spinach
3 tablespoons Olive oil
3 Garlic cloves
1 Lemon
1/2 cup crumbled Feta cheese
to taste Salt
to taste Black pepper

Drain and rinse the canned chickpeas.
Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally.
Stir in the fresh spinach and cook until wilted, about 3-4 minutes.
Squeeze fresh lemon juice over the mixture, then season with salt and pepper to taste.
Transfer to serving bowls, sprinkle with crumbled feta cheese, and drizzle with remaining olive oil if desired.

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Greek Chickpea and Tomato Bowl

Greek · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) canned chickpeas
2 cups cherry tomatoes
1 small red onion
1/2 cup crumbled feta cheese
3 tbsp olive oil
1 lemon
1/4 cup chopped fresh parsley
2 cloves garlic
1 tsp dried oregano
to taste salt and pepper

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Greek Chickpea and Tuna Bowl

Greek · 35 min · beans · pescatarian, gluten-free

Ingredients & steps ↓

1 can (15 oz) canned chickpeas
2 cans (5 oz each) canned tuna in olive oil
1 cup cherry tomatoes
1 large cucumber
1 small red onion
1/2 cup crumbled feta cheese
1/4 cup Kalamata olives
3 tbsp extra virgin olive oil
1 large lemon
1 tsp dried oregano
to taste salt
to taste black pepper

Drain and rinse the canned chickpeas. In a large bowl, combine chickpeas, cherry tomatoes halved, diced cucumber, finely chopped red onion, crumbled feta, and Kalamata olives.
In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and gently toss to combine.
Open the cans of tuna and drain excess oil. Flake the tuna into the salad, mixing gently to distribute evenly.
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
Serve immediately in bowls, garnished with additional feta or olives if desired.

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Greek Easter Lamb with Lemon Potatoes

Greek · 235 min · lamb · dairy-free, high-protein

Ingredients & steps ↓

7 lb bone-in leg of lamb
4 lb Yukon Gold potatoes
4 lemons
10 garlic cloves
3 sprigs fresh rosemary
3 tbsp dried Greek oregano
2 tsp smoked paprika
2 tbsp Dijon mustard
1/2 cup olive oil
1 1/2 cups chicken stock

Make the house lemon-oregano crust: mash the garlic to a paste with 2 tbsp oregano, chopped rosemary, smoked paprika, the zest of 2 lemons, Dijon, 1/4 cup olive oil, 1 tbsp salt, and 2 tsp black pepper.
Cut 1-inch-deep slashes all over the lamb, work the crust paste into the slashes and over the surface, and let it sit at room temperature 1 hour so the seasoning penetrates and the meat loses its chill.
Heat the oven to 425F. Cut the potatoes into thick wedges and toss them in a large roasting pan with the juice of all 4 lemons, the remaining 1/4 cup olive oil, remaining 1 tbsp oregano, the chicken stock, and a big pinch of salt.
Set the lamb directly on top of the potatoes. Roast 20 minutes at 425F to start the crust, then drop the oven to 350F.
Roast about 85 minutes more, until an instant-read thermometer in the thickest part (not touching bone) reads 130-135F for medium-rare. Start checking at the 70-minute mark.
Move the lamb to a carving board, tent loosely with foil, and rest 20 minutes — do not skip this; the juices need to settle.
While the lamb rests, crank the oven back to 425F and roast the potatoes 20 minutes more, until the edges crisp and the lemony pan juices reduce to a glaze.
Carve the lamb across the grain and serve over the potatoes, spooning pan juices over everything.

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Greek Feta and Tomato Breakfast Wraps

Greek · 25 min · vegetarian

Ingredients & steps ↓

4 large Whole wheat tortillas
100g Feta cheese
1 cup Cherry tomatoes
1 small Red onion
2 tbsp Fresh parsley
2 tbsp Olive oil
to taste Salt
to taste Black pepper

Dice cherry tomatoes and finely chop red onion and parsley.
In a bowl, combine tomatoes, onion, parsley, crumbled feta, olive oil, salt, and pepper. Mix well.
Warm the tortillas in a dry skillet or microwave for 30 seconds.
Divide the feta-tomato mixture evenly among the tortillas.
Roll up each tortilla to form a wrap, folding in the sides to secure the filling.
Optional: lightly toast the wraps in the skillet for 2-3 minutes per side until golden.
Slice in half and serve immediately.

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Greek Honey-Walnut Christmas Cookies (Melomakarona)

Greek · 85 min · vegetarian, dairy-free

Ingredients & steps ↓

4 cups all-purpose flour
1/2 cup fine semolina
1 cup extra-virgin olive oil
1 cup granulated sugar
2 oranges
1/4 cup brandy
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 cup honey
1 cup walnuts

Make the spiced honey bath first so it can cool: peel 3 wide strips from one orange, then simmer the honey with 1/2 cup of the sugar, 3/4 cup water, and the orange peel for 10 minutes. Set aside to cool completely — the soak only works when cold syrup meets hot cookies.
Toast the walnuts in a dry skillet 4 minutes until fragrant, then pulse them with 1 teaspoon of the cinnamon and the cardamom into a coarse, spiced rubble. This walnut-cinnamon-cardamom dust is the house finish.
Heat the oven to 350F. Whisk the olive oil with the remaining 1/2 cup sugar, the zest of both oranges, remaining 1 teaspoon cinnamon, and the cloves.
Juice the oranges, stir the baking soda into 3/4 cup of the juice (it will fizz), and whisk it into the oil with the brandy.
Fold in the flour and semolina and mix just until a soft, oily dough comes together — kneading develops gluten and toughens them, so stop early.
Shape into 32 small ovals, place on two parchment-lined sheets, and press the tops lightly with a fork's tines to help the syrup soak in.
Bake 22 to 25 minutes, rotating the pans halfway, until deep golden and dry to the touch.
Dunk the hot cookies straight into the cold syrup, 30 seconds per side, and move to a rack set over a tray.
Shower the still-sticky cookies with the spiced walnut dust and let them sit 10 minutes to drink in the syrup before anyone (officially) starts eating them.

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