Heat olive oil in a pot over medium heat. Sauté the onion and garlic until softened, about 3 minutes. Add the Marrowfat Peas and vegetable stock, bringing to a boil. Reduce the heat and simmer for 15 minutes. Blend the soup until smooth, then stir in the cream and fresh mint. Season with salt and pepper to taste. Serve hot, garnished with a sprig of mint.

Preheat the oven to 200°C. In a bowl, mix the Fresh Artisan Irkotta, grated cheeselets, parsley, salt, and black pepper until well combined. Fill each bell pepper half with the irkotta mixture and place them on a baking tray. Drizzle with olive oil and bake for 20-25 minutes, or until the peppers are tender and the tops are golden. Garnish with fresh basil before serving.

In a hot wok or skillet, heat the sesame oil over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Add the minced garlic and stir-fry for another minute. Pour in the Asian Hoisin Sauce and toss to coat the beef. Add the sliced bell peppers and snap peas, stir-frying for an additional 2-3 minutes until the vegetables are tender-crisp. Serve hot over jasmine rice.

Preheat the oven to 180°C. In a large bowl, whisk together the eggs and grated Pekorin. Season with salt and black pepper. Heat the olive oil in an oven-safe skillet over medium heat, then pour the egg mixture into the pan. Cook for 5 minutes, until the edges start to set. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is fully cooked and golden. Garnish with fresh herbs and serve warm.

Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. In a large bowl, mix the Pesto with Artichoke, olive oil, and Parmesan cheese. Add the drained pasta to the bowl and toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce. Garnish with chopped fresh parsley and serve hot.

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Sear the chicken in the skillet until golden brown, about 4-5 minutes per side. Pour in the container of Provista Sugu Basil & Garlic and reduce the heat to low. Cover and simmer the chicken in the sauce for 20 minutes, or until fully cooked through. Serve the chicken over rice or pasta, garnished with fresh basil.

In a large pan, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened, about 2 minutes. Add the minced beef, cooking until browned and breaking it apart with a spoon. Pour in the Mayor Zalza Bolognese with Minced Meat, stirring to combine. Reduce the heat to low and let the sauce simmer for 30 minutes, stirring occasionally. Meanwhile, cook the spaghetti according to the package instructions. Drain the pasta and toss with the Bolognese sauce. Serve hot with the grated Hanini Gibniet Nixfin on top.

In a large bowl, combine the drained green beans, diced tomato, and chopped red onion. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste. Toss gently to combine all the ingredients. Serve the salad chilled or at room temperature as a light and refreshing side dish.

Preheat a grill pan over medium heat. Slice the tan-Nar cheese and grill the slices for 2 minutes per side until golden and slightly charred. In a large bowl, toss the mixed greens, cherry tomatoes, and olives with olive oil and lemon juice. Place the grilled cheese on top of the salad and garnish with fresh oregano. Serve immediately.

In a large pot, heat the olive oil over medium heat. Add the onion and minced garlic, sautéing until softened, about 2 minutes. Stir in the chili powder and cumin, allowing the spices to bloom for 1 minute. Add the canned red kidney beans and diced tomatoes, stirring to combine. Season with salt and black pepper. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally, until the flavors meld. Serve hot with rice or bread on the side.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips and stir-fry for about 3-4 minutes until browned. Remove the beef from the pan and set aside. In the same skillet, add the Mayor Diced Onions and minced garlic, cooking until fragrant and slightly softened, about 2-3 minutes. Add the sliced bell pepper and zucchini, stir-frying for another 3-4 minutes until the vegetables are tender-crisp. Stir in the soy sauce, oyster sauce, and cornstarch mixture, and cook until the sauce slightly thickens. Return the beef to the skillet and toss everything together to coat the beef and vegetables in the sauce. Season with salt and black pepper to taste, and serve hot over jasmine rice for a quick and delicious meal.

Preheat the oven to 200°C (400°F). Lightly grease a baking dish with olive oil and place the fish fillets in the dish. Season the fish with salt and black pepper, and spoon the Mayor Caponata over each fillet, spreading it evenly to cover the top of the fish. Arrange lemon slices around the fillets for added flavor. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Once done, remove from the oven and garnish with fresh parsley. Serve the baked fish with a side of couscous or quinoa, allowing the rich flavors of the caponata to complement the tender fish.

In clear serving glasses or bowls, layer 1/2 cup of Hanini Light Pomegranate and Blueberry Yogurt at the bottom of each glass. Add a layer of granola (about 2 tablespoons per serving), followed by a handful of fresh blueberries and pomegranate seeds. Repeat the layers with another 1/2 cup of yogurt and top with a final sprinkle of granola and more fruit. Drizzle a bit of honey over each parfait for extra sweetness. Garnish with fresh mint leaves and serve immediately for a refreshing and healthy dessert or snack.

In a large pot, heat the olive oil over medium heat. Add the Mayor diced onions and minced garlic, sautéing until softened and fragrant, about 2-3 minutes. Add the lamb pieces and brown them on all sides for about 5-7 minutes. Stir in the Three Hills Brand Kunserva Traditional, ensuring the lamb is well-coated in the tomato paste. Add the sliced red bell pepper, diced carrots, and zucchini, stirring to combine. Pour in the broth and add the dried thyme, cumin, salt, and black pepper. Bring the stew to a simmer, cover, and cook for about 40-45 minutes, stirring occasionally, until the lamb is tender and the vegetables are cooked through. Garnish the lamb stew with fresh parsley and serve hot with couscous or crusty bread to soak up the rich sauce.

Preheat the oven to 180°C (350°F). In a small saucepan, heat the olive oil over medium heat and sauté the minced garlic for about a minute until fragrant. Add the Mayor Polpa tat-Tadam, oregano, and thyme to the saucepan, seasoning with salt and black pepper. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened. In a small baking dish, pour the tomato sauce and place the Hanini Fresh Cheeselets Goat on top. Bake in the preheated oven for 10-12 minutes until the cheeselets are soft and slightly golden. Remove from the oven and garnish with fresh basil leaves. Serve hot with crusty bread for dipping into the flavorful tomato and herb sauce, making for a delicious and hearty appetizer or light meal.

Season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium heat and grill the chicken for about 5-6 minutes on each side, until fully cooked and golden brown. Remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips. In a large bowl, mix the Mayor Quinoa Ready-To-Eat with the diced cucumber, cherry tomatoes, olives, and diced onions. Drizzle the lemon juice over the salad and season with salt and black pepper, tossing everything to combine. Top the salad with the sliced chicken, crumbled feta cheese, and fresh parsley. Serve chilled or at room temperature, making it a perfect light and refreshing meal.

Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about a minute, until fragrant. Toss in the shrimp and cook until they turn pink, about 2-3 minutes per side. If using, pour in the white wine and let it simmer for 2-3 minutes until slightly reduced. Squeeze the lemon juice over the shrimp and add the red pepper flakes, Garlic sauce stirring to combine. Season with salt and black pepper to taste. Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is well coated with the garlic butter sauce. Serve hot, garnished with fresh parsley.

Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat and sear the chicken breasts for about 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and cook for about a minute until fragrant. Pour in the crushed tomatoes, dried basil, and cream, stirring to combine. Let the sauce simmer for 5 minutes until slightly thickened, then stir in the grated cheeselets. Return the chicken breasts to the skillet, spoon the creamy tomato sauce over them, and simmer for an additional 5 minutes to allow the flavors to meld. Serve the chicken with the sauce, garnished with fresh basil leaves, and enjoy!

Start by cutting the chicken into bite-sized pieces and preparing all the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside. In the same skillet, sauté the Mayor diced onions and minced garlic until softened and fragrant, about 2-3 minutes. Add the red bell pepper and zucchini, and cook for another 5 minutes until the vegetables are tender. Pour in the Mayor Tadam għaz-Zalza, sliced black olives, dried oregano, and dried thyme. Stir well to combine. Add the chicken back into the skillet and mix. Pour in the red wine vinegar, then season with salt and pepper to taste. Allow the stew to simmer for 10-15 minutes until the chicken is cooked through and the flavors meld together. Serve the Mediterranean chicken stew over couscous or with crusty bread, garnished with fresh parsley.

Cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and Mayor diced onions, sautéing until softened and fragrant, about 2-3 minutes. Add the sliced mushrooms to the skillet and cook for 2 minutes, stirring occasionally, until they are golden brown. Add the spinach leaves to the skillet and cook until wilted, about 2 minutes. Pour in the cream and bring to a simmer. Stir in the grated cheese until melted and the sauce thickens slightly. Season with salt and black pepper to taste. Add the cooked pasta to the skillet and toss to combine, coating the pasta in the creamy mushroom sauce. Serve hot, garnished with fresh parsley.

Start by cutting the chicken into bite-sized pieces and preparing all the vegetables.
Heat coconut oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, sauté the Mayor diced onions and minced garlic, about 2-3 minutes. Add the sliced bell pepper, zucchini, snap peas, and mushrooms, and cook for another 5 minutes until the vegetables are tender-crisp. Pour in the full-fat coconut milk and stir in the Thai green curry paste. Allow the mixture to come to a simmer, stirring occasionally. Add soy sauce and fresh lime juice to the curry sauce. Adjust the seasoning with salt and pepper according to your taste preferences. Return the cooked chicken to the skillet and stir well to combine all the ingredients. Let the curry simmer for another 5 minutes to allow the flavors to meld together. Once everything is heated through and the sauce has thickened slightly, remove from heat. Serve the spicy coconut lime chicken over cooked jasmine rice or rice noodles, garnished with fresh basil leaves.

Enjoy your Spicy Coconut Lime Chicken with Vegetables!

Preheat your oven to 200°C (400°F).
In a small bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
Place the cod fillets on a baking sheet lined with parchment paper. Drizzle half of the lemon herb mixture over the fish, ensuring each fillet is well coated.
Arrange the red onion, zucchini, bell pepper, and cherry tomatoes around the fish on the baking sheet. Drizzle the remaining lemon herb mixture over the vegetables and toss to coat evenly.
Bake in the preheated oven for 20-25 minutes, or until the cod is flaky and the vegetables are tender and slightly caramelized.
Remove from the oven and garnish with fresh parsley.
Serve the lemon herb baked cod with roasted vegetables over a bed of cooked couscous or quinoa.
Enjoy your Lemon Herb Baked Cod with Roasted Vegetables!

Preheat your grill to medium heat (about 350°F or 175°C). Remove the membrane from the back of the ribs and rub them with a mixture of brown sugar, paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. For extra tenderness, bake the ribs covered with foil in a preheated oven at 300°F (150°C) for 2.5 to 3 hours, or alternatively, boil them in water for 1-1.5 hours. Brush the grill grates with olive oil, then grill the ribs over indirect heat for 15-20 minutes, turning occasionally and basting with BBQ sauce during the last 5 minutes. Remove from the grill, let rest for a few minutes, then cut into portions and serve with extra BBQ sauce.

In a large bowl, combine the drained butter beans, cherry tomatoes, cucumber, red onion, and chopped basil. If using feta cheese, add it to the bowl. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to create the dressing. Pour the dressing over the salad and toss gently to combine. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

In a large bowl, combine mayonnaise, Dijon mustard, and lemon juice until smooth. Stir in shredded or diced chicken, celery, red onion, and parsley, and add chopped walnuts if desired. Season with salt and black pepper to taste, mixing everything until well combined. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve the chicken salad on a bed of greens, in a sandwich, or as a wrap.

Preheat your oven to 375°F (190°C). Clean the mushroom caps and place them on a baking sheet. In a skillet, heat olive oil over medium heat and sauté the chopped mushroom stems, onion, and garlic until softened. Stir in the breadcrumbs and cook until crisp. Remove from heat, then mix in grated Pekorin Semi-Mature with Black Pepper, parsley, Parmesan cheese, salt, pepper, and optional thyme, red pepper flakes, and lemon juice. Stuff the mushroom caps with this mixture and bake for 15-20 minutes until the mushrooms are tender and the tops are golden brown. Serve warm.

Cook the pasta according to package instructions until al dente, then drain and set aside. In a large skillet, heat olive oil over medium heat and sauté minced garlic and red pepper flakes (if using) for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside. In the same skillet, add lemon juice and zest, scraping up any browned bits, and simmer for 1 minute. Return the shrimp to the skillet, then toss in the cooked pasta and chopped parsley until well combined and heated through. Season with salt and pepper to taste, and serve with grated Pekorin cheese if desired.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the Irkotta, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more. Repeat with the remaining batter.

In a bowl, mix the Greek yogurt with honey (or maple syrup) and vanilla extract until well combined. In serving glasses or bowls, layer a spoonful of the yogurt mixture, followed by a layer of sliced strawberries, and then a sprinkle of granola. Repeat the layers until all ingredients are used, finishing with a layer of strawberries and a drizzle of honey on top. Garnish with fresh mint leaves if desired.

Preheat your oven to 375°F (190°C). In a small bowl, combine olive oil, lemon juice, parsley, dill, minced garlic, salt, and pepper. Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased, then brush them generously with the marinade and let them sit for about 10 minutes. Bake the salmon in the preheated oven for 15-20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from the oven, let it rest for a couple of minutes, and garnish with lemon slices and extra fresh herbs if desired.

Cook the ricotta and spinach-filled ravioli according to the package instructions, then drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften. Reduce the heat to low and stir in the cream and pesto sauce, cooking until the sauce is heated through and well combined. Add the cooked ravioli to the skillet and gently toss to coat with the sauce. Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and toasted pine nuts. Garnish with fresh basil leaves and serve immediately.

Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, combine the cooked pasta, cherry tomatoes, sliced green olives, crumbled feta cheese, red onion, and parsley. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss to coat evenly. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, and pepper. Mix until well combined and form into small meatballs. In a large skillet, heat a small amount of oil over medium heat and brown the meatballs on all sides. In a separate bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Once the meatballs are browned, pour the sauce over them, reduce the heat to low, cover, and let simmer for 20 minutes, stirring occasionally to ensure the meatballs are evenly coated and cooked through.

In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced red onion. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, mustard, celery seed, salt, and pepper until well combined. Pour the dressing over the shredded vegetables and toss everything together until the vegetables are evenly coated. Cover the coleslaw and let it chill in the refrigerator for at least 1 hour to allow the flavors to meld together. Before serving, give the coleslaw a good toss and garnish with freshly chopped parsley if desired.

Season the chicken breasts with salt and pepper, then grill them over medium heat for about 6-7 minutes on each side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips. In a large bowl, combine the drained peas, cherry tomatoes, cucumber, onion, mint, and parsley. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, mustard, salt, and pepper until well combined. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Add the sliced grilled chicken on top of the salad. Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Preheat your oven to 425°F (220°C) and grease four 6-ounce ramekins. Melt the butter and chocolate together in a microwave-safe bowl in 20-second intervals, stirring after each until smooth. Add powdered sugar and stir until combined. Whisk in the eggs and egg yolks, then add the vanilla extract. Gently fold in the flour and salt until just combined. Divide the batter evenly among the prepared ramekins and place them on a baking sheet. Bake for 12-14 minutes, or until the edges are firm but the center is still soft. Let them cool for 1 minute, then carefully run a knife around the edges and invert the cakes onto plates. Serve immediately, optionally with vanilla ice cream or whipped cream.

Cook the pasta according to package instructions, then drain and rinse under cold water to cool. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, onion, olives, and feta cheese. In a small bowl, whisk together the pesto with basil and olive oil, then pour over the pasta salad and toss to coat evenly. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

In a large salad bowl, combine the Beetroot Cubes Ready-To-Eat, crumbled feta cheese, diced cucumber, sliced red onion, halved cherry tomatoes, and arugula leaves. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to mix all ingredients thoroughly. Garnish with fresh mint leaves and serve immediately.

In a large mixing bowl, combine drained sweetcorn kernels, all-purpose flour, cornmeal (if using), Hanini grated cheese, Mayor diced onions, baking powder, salt, and black pepper. In a separate bowl, whisk together eggs and milk until smooth. Pour the egg mixture into the dry ingredients and stir until evenly combined and moistened (the batter should be thick but pourable). Heat a thin layer of cooking oil in a large skillet or frying pan over medium heat. Drop spoonfuls of the sweetcorn batter into the hot oil (about 2-3 tablespoons per fritter), flatten slightly with the back of the spoon. Fry for 2-3 minutes on each side until golden brown and crispy. Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm as an appetizer or side dish. Enjoy your homemade sweetcorn fritters!

Start by preheating a grill or a skillet over medium-high heat. Divide the ground beef into four equal portions and shape each portion into a patty, about 1/2 to 3/4 inch thick. Season both sides of the patties generously with salt and pepper. Cook the patties on the grill or skillet for about 4-5 minutes per side, or until they reach your desired level of doneness. In the last minute of cooking, place a slice of cheese on each patty and allow it to melt. While the patties are cooking, lightly toast the burger buns on the grill or in a toaster. To assemble the burgers, spread a generous amount of ready-made burger sauce on the bottom half of each bun. Place a cooked cheeseburger patty on top, followed by lettuce leaves, tomato slices, and pickles if desired. Top with the other half of the bun and serve immediately. Enjoy your delicious homemade burgers with ready-made burger sauce!

Grill seasoned chicken breasts until cooked through, about 6-7 minutes per side. Rest, then slice thinly. Warm tortillas and fill with shredded lettuce, grilled chicken, diced tomatoes, avocado slices, and a generous amount of ready-made pickled onions. Garnish with fresh cilantro leaves and serve with lime wedges.

Start by preparing the yogurt base. In a bowl, mix the Hanini Yogurt with 1 teaspoon of vanilla extract and a pinch of cinnamon, stirring well to combine. Take a glass or a parfait dish and add a spoonful of the yogurt mixture at the bottom. Layer with a few slices of fresh figs and sprinkle some chopped walnuts over the figs. Continue layering with yogurt, figs, and walnuts until the glass is filled, ending with a layer of yogurt on top. Drizzle 2 tablespoons of honey over the top layer for added sweetness. For garnish, top with a few extra fig slices, a sprinkle of chopped walnuts, and a fresh mint leaf if desired. Place the parfait in the refrigerator for about 10-15 minutes to let the flavors meld together. Serve the Light Yogurt, Fig, and Walnut Summer Parfait chilled, and enjoy it as a refreshing and healthy summer treat. For an extra crunch, you can toast the walnuts lightly in a pan before adding them to the parfait. If fresh figs are not available, dried figs can be used by rehydrating them in warm water for a few minutes before slicing. Additionally, you can add a layer of granola for extra texture and flavor.

Start by carefully cutting the tops off the Ġibniet Friski t’Għawdex to create a small opening. In a bowl, mix the chopped fresh herbs, sun-dried tomatoes, black olives, olive oil, salt, and pepper. Stuff each cheeselet with this mixture, pressing gently to ensure it fills the cavity. Replace the tops of the cheeselets. Serve immediately or chill for a couple of hours to let the flavors meld. These stuffed Gibniet Friski t’Għawdex are perfect as an appetizer or part of a cheese platter.

Cook the rice according to package instructions using the 1 3/4 cups of water. Once cooked, fluff the rice with a fork and let it cool to room temperature. In a large bowl, combine the cooled rice with diced cucumber, halved cherry tomatoes, onions, olives, crumbled feta cheese, and chopped parsley. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the rice salad and toss gently to combine. Adjust seasoning if needed. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra parsley before serving.

In a food processor, place all the ingredients and whizz them all together until a smooth paste is formed. Place mixture into a serving bowl. Add 2 tbsp of olive oil on top, along with some toasted seeds like pumpkin seeds and pine nuts.

Arrange slices or cubes of Pecorino Semi-Mature cheese on a serving platter. Surround the cheese with a cup of mixed olives, including varieties like Kalamata and green olives, ensuring they are pitted. Distribute 1/4 cup of sliced pickled chili peppers throughout the platter, adjusting the amount based on your spice preference. Drizzle the entire platter with 2 tablespoons of extra virgin olive oil and season with freshly ground black pepper to taste. Optionally, garnish with fresh herbs such as basil or parsley for added color and flavor. Serve the Pecorino Semi-Mature cheese platter with olives and chili peppers alongside sliced baguette or crackers for a delightful and savory appetizer or snack.

In a bowl, whisk together the lemon zest, lime zest, lemon juice, lime juice, olive oil, minced garlic, honey, salt, and pepper. Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the chicken is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. In a separate bowl, combine the diced mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, salt, and pepper. Mix well and set aside to let the flavors meld while you grill the chicken. Preheat the grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Grill the chicken breasts for about 6-7 minutes per side, or until cooked through and grill marks appear. Cooking time may vary depending on the thickness of the chicken breasts. Ensure the internal temperature of the chicken reaches 165°F (74°C).
Remove the grilled chicken from the grill and let it rest for a few minutes. Serve the chicken hot off the grill, topped with generous spoonfuls of mango salsa. Optionally, garnish with extra cilantro and a wedge of lime on the side. This Citrus Grilled Chicken with Mango Salsa pairs wonderfully with rice, quinoa, or a fresh green salad. Adjust the amount of jalapeño in the salsa according to your spice preference. Ensure the mango is ripe but firm for the salsa to provide a sweet and juicy contrast to the savory chicken.

In a small saucepan, combine the diced apples, honey, and ground cinnamon. Cook over medium heat, stirring occasionally, until the apples are tender and caramelized, about 5-7 minutes. Remove from heat and let cool slightly. In serving glasses or bowls, layer the Apple & Cinnamon Yogurt, caramelized apple mixture, and granola, repeating until the glasses are filled. Optional: Add sliced almonds, chopped walnuts, or drizzle additional honey on top for extra flavor and crunch. Serve immediately or chill in the refrigerator until ready to serve.