Nothing beats a traditional prawn scampi. For a simple yet elegant supper, jumbo prawns are sautéed in the most aromatic garlic butter sauce and presented in a variety of ways (see my suggestions below).
Recipe by: Lisa Bryan


  1. Three tablespoons of butter
  2. two teaspoons of extra virgin olive oil
  3. four minced garlic cloves
  4. One and a half pounds of large or jumbo prawns, peeled and deveined
  5. one teaspoon kosher salt
  6. one teaspoon red pepper flakes
  7. one lemon
  8. two tablespoons of finely chopped fresh parsley



  1. Prepare the sauce. Heat the oil and butter in a big skillet over medium heat. Sauté the garlic for 30 seconds after adding it. Stir in the red pepper flakes, wine, and salt. After bringing to a simmer, reduce by half, stirring often, in about two to three minutes.
  2. Saute the shrimp. Add the shrimp to the skillet and saute for about 3 minutes, until just cooked through.
  3. Garnish. Squeeze the lemon juice on top and toss with the parsley.



Store for the week: Since prawns keeps for three to four days in the refrigerator, I love to meal prep them. To make tasty dinners throughout the week, simply give it a quick microwave reheat (like I do in my Spring meal prep!).

Put away for later: Shrimp scampi may be frozen for up to three months, so feel free to repurpose it for another month. Thaw it overnight in the refrigerator before you consume it.

Accompany by a side dish. I adore serving cauliflower rice, mashed potatoes or black lentils with shrimp scampi. Next, a serving of sautéed spinach or roasted asparagus with garlic.
Toss with the noodles. A favourite dish of mine in the spring and summer is prawn scampi with freshly made zucchini noodles!

Prepare a dish or salad. This shrimp scampi is a great option whenever you’re looking for a substantial protein to add to your salads or bowls.

Turkish-Inspired Roasted Broccoli and Cauliflower

Turkish-Inspired Roasted Broccoli and Cauliflower
Turkish-Inspired Roasted Broccoli and Cauliflower In Turkey, they taught me how to cook broccoli and cauliflower so tasty! I came onto a life-changing culinary secret while on an enthralling journey of Turkey, a country whose culinary traditions create a rich mosaic of flavours.

This discovery gave broccoli and cauliflower, two veggies that are sometimes disregarded due to their alleged lack of flavour, newfound significance. Under the skilled guidance of Turkish chefs, these unassuming elements are transformed into the ultimate culinary creations, abundant in flavour and health advantages. Let’s explore how to make the most of this culinary prowess from Turkey in your home cooking and transform broccoli and cauliflower into dinner table favourites.

Every dish in Turkish cuisine tells a tale of culinary invention and cultural legacy, showcasing an artistic celebration of flavour, colour, and texture. Due to their adaptability and neutral flavour, cauliflower and broccoli are excellent showcases for the strong spices and cooking methods typical of Turkish culinary traditions. The key to their metamorphosis is the skill of roasting combined with a symphony of flavorful spices, which makes these veggies come to life.

Ingredients for  Turkish-Inspired Roasted Broccoli and Cauliflower:

  • One broccoli head, divided into florets
  • one cauliflower head that has been sliced into florets
  • Three teaspoons of extra virgin olive oil
  • Two tsp of paprika
  • One teaspoon of cumin powder
  • One-half tsp turmeric
  • A little amount of cayenne pepper, if desired for more spiciness
  • To taste, add salt and freshly ground black pepper.
  • A dash of lemon juice (to be served)
  • Chopped fresh parsley (for garnish)


Instructions for  Turkish-Inspired Roasted Broccoli and Cauliflower:

  • Heat It Up: Set your oven’s temperature to 400°F (200°C) in order to create the ideal roasting environment.
  • Spice It Up: Thoroughly coat the broccoli and cauliflower florets with olive oil in a large basin. Sprinkle the cumin, turmeric, cayenne, salt, black pepper, and paprika evenly over the vegetables. Toss again to make sure everything is well seasoned.
  • Roast to Delight: To ensure even roasting, place the seasoned florets in a single layer on a baking pan. Bake the vegetables for 20 to 25 minutes, or until they are soft and the edges are crispy and golden.
  • Final Touches: Squeeze lemon juice over the vegetables and sprinkle with fresh parsley after roasting. The last step offers a burst of freshness that balances the roasted spices just so.

A Gastronomic Discovery:

  • More than just cooking veggies, this Turkish technique transforms them, giving each bite a rich flavour that honours the spirit of Turkish cuisine. Broccoli and cauliflower become delicious treats when roasted with spices, demonstrating that even the most humble ingredients can take centre stage in a dish when done well.
  • You may participate in a lively tradition of food that is designed to be savoured in addition to creating nutritious meals by including these Turkish-inspired flavours and cooking methods into your repertoire. Allow broccoli and cauliflower to become a source of inspiration for your cooking, enhanced by the flavour and cosiness of Turkey.

Combine grated ginger, onion, garlic, lemon juice, and honey

honey ginger remedy

Combine grated ginger, onion, garlic, lemon juice, and honey Many people seek relief from common flu symptoms like mucous and chest congestion by using over-the-counter medications. But there’s a potent, all-natural substitute that uses common household products to harness their therapeutic qualities. Continue reading for a few workable home cures for people looking for a DIY fix for these annoying symptoms.



Natural Treatment for Phlegm and Mucus:

Ingredients for the Remedy:

  • One tablespoon of pepper, black
  • One tsp honey
  • Three cups of water and two tablespoons of grated ginger

How to Prepare and Use It:

  • First, bring a small saucepan of water to a boil over medium heat. Add the black pepper and grated ginger once it has boiled.
  • After bringing the mixture to a boil for around three minutes, turn off the heat and allow it to cool until it is safe to drink.
  • To sweeten the mixture, stir add honey to your taste desire.
  • Drink this warm beverage as needed to assist in clearing up mucous and phlegm.
  • Suggested Use: If you have severe congestion and coughing, drink 3 to 4 cups of this ginger-pepper mixture every day for optimal benefits.
  • One cup first thing in the morning can help relieve mucus discomfort for milder symptoms.


Strong Natural Cure for Flu and Colds:

Ingredients for the Remedy:

  • Freshly minced or ground garlic
  • A recently sliced onion
  • Areshly grated ginger root
  • Freshly grated horseradish
  • Fresh cayenne pepper, diced or sliced (seeds removed)

How to Prepare and Use It:

  • In blender, combine horseradish, garlic, onion, ginger, and cayenne pepper. Blend the mixture until it’s uniformly smooth.
  • Pour the mixed ingredients into a glass jar that is airtight and seal it. To make sure the components combine well, store the jar for two weeks and give it a little shake once a day.
  • Strain the mixture to extract the liquid and discard the sediments after two weeks. This beverage is your powerful all-natural cure for the flu and colds.
  • These natural cures, which use substances you may already have in your kitchen, provide a healthy and efficient method to treat the discomforts of cold and flu season. They not only offer a useful substitute for goods purchased from pharmacies, but they also let you take advantage of the inherent