Finally April! The beginning of a new season and warmer days. After a long time off, for celebrating Easter in Åre, and a nasty cold that I got just before the journey, I’m now charged with new energy and longing for the barbecue season! Today’s recipe is a refreshing early spring beluga lentil salad with kale and pomegranate served with lemon-tahini dressing. This is a great vegan and gluten-free midweek dinner recipe. Packed with proteins, healthy fats and vitamins you really want in your diet after all winter and early spring holidays. This lentil salad is just perfect for a Meatless Monday!

Here we have a delicious combination of lamb, goat cheese, mint and cumin. Greek inspired lamb meatballs are so different and tasty

Homemade hot chocolate sticks wrapped in cellophane will make a great edible gift not only for Christmas! Stir it in steamed milk and enjoy!

The ultimate summer salad: this caesar salad has tender and smoky BBQ chicken breast, garlic croutons, creamy avocado, oodles of shaved parmesan cheese, and a homemade lemony caesar dressing.