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Yummy Recipes, Los Angeles, CA (2026)

09/22/2026

Pear Spinach Salad with Pecans, Dried Cranberries, Feta, Pomegranate, and Maple-Lemon Dijon Mustard Dressing

Ingredients:

For the Salad:

6 cups fresh spinach, washed and dried
2 ripe pears (such as Anjou or Bartlett), cored and thinly sliced
½ cup pecans, roughly chopped
½ cup dried cranberries
½ cup crumbled feta cheese
½ cup pomegranate seeds

For the Maple-Lemon Dijon Mustard Dressing:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Pinch of salt
Pinch of black pepper

Instructions:

Prepare Salad Ingredients: In a large salad bowl, combine the fresh spinach, thinly sliced pears, chopped pecans, dried cranberries, and crumbled feta cheese. Sprinkle the pomegranate seeds over the top.
Make Maple-Lemon Dijon Mustard Dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, maple syrup, and Dijon mustard until well combined. Season with a pinch of salt and black pepper to taste.
Dress the Salad: Just before serving, pour the maple-lemon Dijon mustard dressing over the salad.
Toss Gently: Gently toss all the ingredients together until the spinach and fruit are lightly coated with the dressing.
Serve: Serve the Pear Spinach Salad immediately and enjoy its delightful combination of sweet and tangy flavors, creamy cheese, and crunchy nuts and seeds.

This salad is a fantastic balance of textures and tastes, perfect for a light lunch or an elegant side dish.

09/22/2026

Apple Spinach Salad with Maple-Lime Dressing

Ingredients:

For the Salad:

6 cups fresh spinach, washed and dried
2 crisp apples (such as Honeycrisp or Fuji), cored and thinly sliced

½ cup crumbled goat cheese or feta cheese
¼ cup dried cranberries or raisins
¼ cup chopped walnuts or pecans

For the Maple-Lime Dressing:

3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Pinch of salt
Pinch of black pepper

Instructions:

Prepare Salad Ingredients: In a large salad bowl, combine the fresh spinach, thinly sliced apples, and crumbled goat cheese or feta cheese. Add the dried cranberries or raisins and chopped walnuts or pecans.
Make Maple-Lime Dressing: In a small bowl or jar, whisk together the olive oil, fresh lime juice, maple syrup, and Dijon mustard until well combined. Season with a pinch of salt and black pepper to taste.
Dress the Salad: Just before serving, pour the maple-lime dressing over the salad.
Toss Gently: Gently toss all the ingredients together until the spinach and apples are lightly coated with the dressing.
Serve: Serve the Apple Spinach Salad immediately and enjoy its delightful combination of sweet apples, creamy cheese, crunchy nuts, and tangy-sweet dressing.

This salad is perfect as a light lunch or a refreshing side dish!

09/22/2026

Scallop Spaghetti in Creamy White W**e Butter Garlic Sauce with Capers sounds like an elegant and flavorful pasta dish! Using shrimp would also be delicious. Here are recipes for both options:

Scallop Spaghetti in Creamy White W**e Butter Garlic Sauce with Capers

Ingredients:

1 pound spaghetti
1 pound sea scallops, patted dry
4 tablespoons unsalted butter
4 cloves garlic, minced
½ cup dry white w**e (such as Pinot Grigio or Sauvignon Blanc)
½ cup heavy cream
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
Olive oil, for cooking scallops

Instructions:

Cook Spaghetti: Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Cook Scallops: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
Make the Sauce: Melt the butter in the same skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant (do not brown). Pour in the white w**e and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the w**e reduce slightly, about 2-3 minutes.
Add Cream and Capers: Stir in the heavy cream and drained capers. Bring the sauce back to a gentle simmer and cook until it thickens slightly, about 2-3 minutes. Stir in the chopped fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste.
Combine and Serve: Add the cooked spaghetti and seared scallops to the skillet with the sauce. Toss gently to coat everything evenly. Serve immediately.

Shrimp Spaghetti in Creamy White W**e Butter Garlic Sauce with Capers

Ingredients:

1 pound spaghetti
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
½ cup dry white w**e (such as Pinot Grigio or Sauvignon Blanc)
½ cup heavy cream
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
Olive oil, for cooking shrimp

Instructions:

Cook Spaghetti: Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Cook Shrimp: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
Make the Sauce: Melt the butter in the same skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant (do not brown). Pour in the white w**e and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the w**e reduce slightly, about 2-3 minutes.
Add Cream and Capers: Stir in the heavy cream and drained capers. Bring the sauce back to a gentle simmer and cook until it thickens slightly, about 2-3 minutes. Stir in the chopped fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste.
Combine and Serve: Add the cooked spaghetti and shrimp to the skillet with the sauce. Toss gently to coat everything evenly. Serve immediately.

Both versions of this pasta dish are quick, elegant, and full of flavor! Enjoy!

(or )

**eGarlicSauce

09/22/2026

Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach sounds like a rich and flavorful dish! Here's a recipe for it:

Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Ingredients:

1 pound pasta (fettuccine, linguine, or penne work well)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
3 cloves garlic, minced

½ cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of the oil) and roughly chopped
5 ounces fresh spinach, roughly chopped
1 cup heavy cream
½ cup grated Asiago cheese
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
Fresh basil leaves, for garnish (optional)

Instructions:

Cook Pasta: Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through. Season with salt and pepper. Remove the chicken from the skillet and set aside.
Sauté Garlic and Sun-Dried Tomatoes: Add the reserved 2 tablespoons of sun-dried tomato oil to the skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another minute.
Wilt Spinach: Add the roughly chopped spinach to the skillet and stir until it wilts down, about 1-2 minutes.
Make Creamy Sauce: Pour in the heavy cream and bring to a simmer. Stir in the grated Asiago cheese and Parmesan cheese until melted and the sauce thickens slightly. Stir in the Italian seasoning. Season with salt and freshly ground black pepper to taste.
Combine Everything: Add the cooked chicken and drained pasta to the skillet with the creamy sauce. Toss to coat everything evenly. Add a little of the reserved pasta water if the sauce seems too thick.
Garnish and Serve: Garnish with fresh basil leaves, if desired, and serve immediately.

Enjoy this decadent and flavorful chicken pasta dish!

09/21/2026

Beet and Burrata Salad with Pine Nuts and Balsamic Dressing

Ingredients:

2 cups cooked beets, peeled and sliced (oven-roasted, boiled, marinated, or pickled - your choice!)
4 ounces fresh burrata cheese
¼ cup pine nuts, toasted
5 ounces mixed greens or arugula
Optional: ¼ cup crumbled goat cheese or feta cheese
Optional: Fresh basil leaves, for garnish

For the Balsamic Dressing:

3 tablespoons olive oil
2 tablespoons balsamic glaze (or balsamic vinegar, simmered until slightly thickened)
1 tablespoon Dijon mustard
1 clove garlic, minced (optional)
Salt and freshly ground black pepper to taste

Instructions:

Toast Pine Nuts: Heat a dry small skillet over medium-low heat. Add the pine nuts and toast, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Watch carefully as they can burn quickly. Remove from the skillet and let them cool.
Prepare Salad Greens: Wash and dry your mixed greens or arugula. Arrange them in a salad bowl or on a platter.
Arrange Beets and Burrata: Arrange the sliced beets over the greens. Place the burrata cheese in the center or tear it into pieces and distribute them around the salad.
Add Nuts and Optional Cheese: Sprinkle the toasted pine nuts over the salad. If desired, add crumbled goat cheese or feta cheese for extra tanginess.
Make Balsamic Dressing: In a small bowl, whisk together the olive oil, balsamic glaze (or thickened balsamic vinegar), Dijon mustard, and minced garlic (if using). Season with salt and freshly ground black pepper to taste.
Dress the Salad: Drizzle the balsamic dressing generously over the beet and burrata salad.
Garnish and Serve: Garnish with fresh basil leaves, if desired. Serve immediately and enjoy this beautiful and flavorful salad!

Enjoy this healthy and delicious salad!

09/21/2026

ONE-PAN Creamy Chicken Orzo with Mushrooms, Spinach, and Basil Pesto

Ingredients:

Chicken:

1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1.5 lb skinless boneless chicken thighs, cut into 1-inch pieces
3 tablespoons olive oil, divided

Mushrooms:

1 tablespoon olive oil
8 oz baby bella mushrooms or cremini, sliced
Salt and pepper to taste

Orzo:

1 cup orzo, uncooked
5 cloves garlic, minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon paprika
2 cups chicken stock
½ teaspoon salt
5 oz fresh baby spinach
½ cup heavy cream
¼ cup basil pesto
Fresh basil leaves, for garnish

Instructions:

Season and Sear Chicken: In a bowl, toss the chicken pieces with paprika, Italian seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken on all sides until golden brown. Remove the chicken from the skillet and set aside.
Sauté Mushrooms: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms are browned and have released their liquid, about 5-7 minutes.
Add Garlic and Orzo: Stir in the minced garlic, Italian seasoning (or Herbs from Provence), and paprika to the skillet. Cook for about 30 seconds until fragrant. Add the uncooked orzo and stir to toast it lightly for about 1 minute.
Add Chicken Stock and Salt: Pour in the chicken stock and add the salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked and most of the liquid has been absorbed.
Add Spinach and Cream: Stir in the fresh spinach and heavy cream. Cook until the spinach wilts, about 1-2 minutes.
Stir in Pesto and Chicken: Stir in the basil pesto and the seared chicken. Heat through for another 1-2 minutes.
Garnish and Serve: Garnish with fresh basil leaves and serve immediately from the skillet.

Enjoy this flavorful and easy one-pan chicken orzo!

09/21/2026

Beet Salad with Spinach, Mandarins, and Honey-Mustard Lemon Dressing

Ingredients:

For the Salad:

5 ounces fresh spinach, washed and dried
2 cups cooked beets, peeled and sliced (you can use roasted, boiled, or canned beets)
1 cup canned mandarin orange segments, drained
¼ cup red onion, thinly sliced
¼ cup crumbled goat cheese or feta cheese (optional)
¼ cup chopped walnuts or pecans (optional)

For the Honey-Mustard Lemon Dressing:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

Instructions:

Prepare Salad Ingredients: In a large salad bowl, combine the fresh spinach, sliced cooked beets, and drained mandarin orange segments. Add the thinly sliced red onion. If using, sprinkle with crumbled goat cheese or feta cheese and chopped walnuts or pecans.
Make Honey-Mustard Lemon Dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey, and Dijon mustard until well combined. Season with salt and pepper to taste.
Dress the Salad: Just before serving, pour the honey-mustard lemon dressing over the salad.
Toss Gently: Gently toss all the ingredients together until the spinach and other components are lightly coated with the dressing.
Serve: Serve the Beet Salad immediately and enjoy its wonderful combination of sweet, tangy, and earthy flavors.

This salad is a delightful mix of textures and tastes, perfect as a light lunch or a vibrant side dish.

09/21/2026

Mango Blueberry Salad with Spinach, Walnuts, and Feta Cheese. Here's a recipe for this vibrant and delicious salad:

Mango Blueberry Spinach Salad with Walnuts and Feta Cheese

Ingredients:

For the Salad:

6 cups fresh spinach, washed and dried
1 ripe mango, peeled and diced
1 cup fresh blueberries
½ cup crumbled feta cheese
½ cup walnuts, roughly chopped

For the Dressing:

3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 tablespoon lemon juice
½ teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

Prepare Salad Ingredients: In a large salad bowl, combine the fresh spinach, diced mango, fresh blueberries, and crumbled feta cheese.
Chop Walnuts: Roughly chop the walnuts and add them to the salad bowl.
Make Balsamic Vinaigrette: In a small bowl or jar, whisk together the olive oil, balsamic vinaigrette, lemon juice, and Dijon mustard until well combined. Season with salt and pepper to taste.
Dress the Salad: Just before serving, pour the balsamic vinaigrette over the salad.
Toss Gently: Gently toss all the ingredients together until the spinach, mango, and blueberries are lightly coated with the dressing.
Serve: Serve the Mango Blueberry Spinach Salad immediately and enjoy its delightful combination of sweet fruit, creamy cheese, crunchy nuts, and tangy dressing.

09/20/2026

The Best Stuffed Pasta Shells You'll Ever Make!

Ingredients:

24-30 jumbo pasta shells
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 pound ground beef or Italian sausage (or a mix)
1 (15-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
15 ounces ricotta cheese (about 2 cups)
1 large egg, lightly beaten
½ cup grated Parmesan cheese, plus more for topping
2 cups shredded mozzarella cheese, divided
Fresh parsley, chopped (for garnish)

Instructions:

Cook Pasta Shells: Cook the jumbo pasta shells according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
Prepare Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef or Italian sausage (or both) and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally, to allow the sauce to thicken and the flavors to meld.
Make Ricotta Filling: While the sauce is simmering, in a medium bowl, combine the ricotta cheese, lightly beaten egg, and ½ cup of grated Parmesan cheese. Season with a pinch of salt and pepper. Mix well until smooth.
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Assemble the Shells: Spoon the ricotta filling generously into each cooked pasta shell.
Layer the Casserole: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange the stuffed pasta shells in a single layer over the sauce.
Top with Sauce and Cheese: Pour the remaining meat sauce evenly over the stuffed shells. Sprinkle the remaining shredded mozzarella cheese over the top of the sauce.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Rest and Garnish: Let the stuffed pasta shells stand for 5-10 minutes before serving. Garnish with fresh chopped parsley.

Enjoy these incredibly delicious stuffed pasta shells!

09/20/2026

Sausage White Bean Soup with Spinach and Root Vegetables (One Pot, 30 Minutes, Gluten-Free, Rich in Protein)

Ingredients:

1 tablespoon olive oil
1 pound Italian sausage (sweet or hot), casings removed
1 small yellow onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced OR 1 sweet potato or yam, peeled and diced
4 cups chicken or vegetable broth
2 (15-ounce) cans cannellini beans (white kidney beans), rinsed and drained

5 ounces fresh spinach, roughly chopped

1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and pepper to taste
Optional garnishes: fresh parsley, grated Parmesan cheese

Instructions:

Sauté Sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain off any excess grease.
Sauté Aromatics and Vegetables: Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the diced carrots (or sweet potato/yam) and cook for 5-7 minutes, stirring occasionally, until slightly tender.
Add Broth and Beans: Pour in the chicken or vegetable broth and add the rinsed and drained cannellini beans. Stir in the dried thyme and dried rosemary. Bring to a simmer.
Simmer and Thicken: Reduce heat to low, cover, and simmer for 10-15 minutes to allow the flavors to meld and the soup to thicken slightly as the beans break down a bit.
Stir in Spinach: Stir in the roughly chopped fresh spinach and cook until it wilts, about 1-2 minutes.
Season: Season the soup with salt and pepper to taste.
Serve: Ladle the Sausage White Bean Soup into bowls. Garnish with fresh parsley and grated Parmesan cheese, if desired.

Enjoy this flavorful and protein-packed soup that's perfect for a quick weeknight meal and stores well for later!

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