132 seca recipes

This favorite back-to-school treat is kicked up with a topping of creamy caramel and a sprinkling of sea salt.

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Cucumber and cilantro add the extra fresh taste into the salad!

This frozen margarita is a berrilicious treat. Sweet, cool, refreshing and goes down smooth. Great for unwinding on a hot day or any festive occasion.

The crispy texture and flavor reminded me of Ritz Cheese crackers but with a richer cheese flavor.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Asian Style Grilled Scallops with Somen Noodle Salad and Cilantro Vinaigrette

Butternut Squash Soup with Celery and Carrots recipe

Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

A delicious dish made with broccoli florets, yellow squash, red cabbage and alfalfa sprouts.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

This is a great appetizer, the beets are delicious and easier to prepare, and I used more garlic too, very yummmy.