This recipe for Smoked Pork Tenderloin brings all the flavors of Texas BBQ to your backyard.

A quick vegetarian soup, which will definitely fill up your day with warmth, coziness and energy, as well.

BAKED SESAME CHICKEN

Butternut Squash Pasta – make this easy, healthy, creamy vegan pasta sauce and have dinner on the table in under 30 minutes.

Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema. {gluten-free, vegetarian]

Authentic Chinese Steamed Fish

Spaghetti Squash, Chicken & Broccoli Soup with Cinnamon. What really puts this over the top is the delicate touch of cinnamon!

SLOW COOKER ADOBO CHICKEN – this tastes exactly like the original from Cosi restaurant!

Basil Pesto and Tomato Quinoa – A powerhouse of both nutrition and flavor AND it takes less than 25 minutes to make!

A creamy bowl of Butternut Squash and Carrot Soup is guaranteed to warm you up, with the heat of ground ginger and nutmeg!

With kabocha squash, kale and cauliflower, this yellow curry is perfect for fall.

Bright red peppers stuffed with fluffy saffron couscous with almonds, served with hot yogurt sauce (in English and Serbian)

Fantastic, healthy and nutritious chickpeas in thick tomato, almond and saffron sauce, Catalan way (in English and Serbian)

Delicious Spanish tuna recipe with tomato sauce, peppers and onions.

Thai Curry Chicken Fried Rice

Crispy oven Baked Chicken Fries – so easy, better tasting and healthier than fast-food versions!

Roasted red pepper soup- perfect for a warm day and vegan friendly.

All the best parts of a fish taco combined in a salad with creamy Sriracha lime dressing!

15-Minute Sesame Chicken. Faster and healthier than takeout. The sauce is scrumptious.

Small chicken cubes marinated in peanut butter and a few more things, grilled on a skewers – so easy and delicious. (in English and Serbian)

Just 3 ingredients! Butternut Squash Puree makes a comforting side dish, and it can be used in a variety of sweet and savory dishes too!

Ratatouille’s Ratatouille – inspired by Thomas Keller’s (and the movie’s) ratatouille. Perfect way to use up the last of summer veggies.