STARTER: Tomatos and Peppers Dip
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"Good food is the foundation of genuine happiness." – Auguste Escoffier
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• Appetizers
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SOUP: Italian Wedding Soup
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Italian Wedding Soup traces its origins to Italy, where it was called "Minestra Maritata," meaning "married soup." The name refers to the blending of ingredients like meat and leafy greens, a tradition dating back to ancient Roman times when similar soups were made with whatever was on hand.
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• Soups
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SALAD: Spinach Salad with Tangerines and Pomegranate Seeds
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Pomegranate seeds — or arils — have been symbols of fertility, prosperity, and eternal life for thousands of years. In ancient Persia and Greece, the pomegranate was considered a sacred fruit connected to goddesses like Persephone and Aphrodite. Today, it’s still a sign of good luck and renewal in many cultures — and nutrition-wise, it’s packed with antioxidants that support heart health and glowing skin.
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• Salads
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MAIN COURSE: Bacon-Wrapped Meatloaf with Mushrooms
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During the Great Depression, meatloaf became one of the most popular dishes in America because it could stretch a small amount of meat to feed a whole family — and wrapping it in bacon later turned this humble, budget-friendly meal into a rich comfort-food classic.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Pirozhki with apples
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Life is full of tough decisions, like choosing between a juicy apple and a slice of apple pie – but why not have both and call it balanced fruitrition!
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• Baking
• Tortes
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NEW RECIPE
Cabbage Rolls (Golubtsy)
The name Golubtsy comes from the Slavic word for "little doves." Although no one is completely certain why, many believe the neatly rolled cabbage leaves reminded people of small resting birds, making the dish a symbol of home cooking and family gatherings throughout Eastern Europe.
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THE MOST POPULAR
Classic Parmesan Risotto
Risotto is a traditional dish from Italy, especially the northern regions such as Lombardy, where short-grain rice like Arborio has been cultivated since the Middle Ages. Risotto became popular in Northern Italy due to the region’s humid climate, ideal for growing rice. Unlike boiled rice, risotto is slowly cooked by absorbing liquid, creating its signature creamy texture without added cream—one of the defining techniques of Italian cuisine.
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