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Top Easy Recipes, 111 Centre Street, New York, NY (2026)

06/15/2026

Elegant Roasted Potato Stacks to Impress
Ingredients
Potato Stacks

6 medium Yukon Gold potatoes, thinly sliced

3 tablespoons unsalted butter, melted

2 tablespoons extra virgin olive oil

3 garlic cloves, finely minced

1 teaspoon fresh thyme leaves

1 teaspoon chopped fresh rosemary

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup grated Parmesan cheese

Garlic Herb Butter

2 tablespoons unsalted butter, melted

1 tablespoon extra virgin olive oil

1 garlic clove, finely grated

1 tablespoon chopped fresh parsley

1 teaspoon chopped chives

½ teaspoon fresh thyme leaves

Optional Garnish

Extra grated Parmesan cheese

Fresh thyme sprigs

Fresh parsley

Chopped chives

Freshly cracked black pepper

Directions

Preheat the oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with butter or nonstick cooking spray.

In a large bowl, combine the melted butter, olive oil, minced garlic, thyme, rosemary, garlic powder, onion powder, sea salt, and black pepper.

Add the thinly sliced potatoes and gently toss until every slice is evenly coated.

Sprinkle a small amount of grated Parmesan into the bottom of each muffin cup.

Stack the potato slices vertically in each muffin cup, packing them tightly to create tall, elegant stacks.

Sprinkle the remaining Parmesan evenly over the tops.

Bake for 50–60 minutes, or until the potatoes are tender inside and the edges are crispy and deeply golden.

While the potato stacks bake, whisk together the melted butter, olive oil, grated garlic, parsley, chives, and thyme to make the garlic herb butter.

Remove the potato stacks from the oven and allow them to rest in the pan for 5 minutes before carefully lifting them out with a spoon or offset spatula.

Brush each stack generously with the garlic herb butter.

Garnish with extra Parmesan cheese, fresh thyme, parsley, chives, and freshly cracked black pepper.

Serve immediately as an elegant side dish with roasted chicken, steak, seafood, or your favorite holiday meal.

Nutritional Information

Calories: ~295 per serving

Carbohydrates: 27g

Fat: 18g

Protein: 6g

Fiber: 3g

Sugar: 1g

06/15/2026

Roasted Peach Salad With Burrata & Pesto
Ingredients
Roasted Peaches

3 ripe peaches, halved and pitted

2 tablespoons extra virgin olive oil

1 tablespoon honey

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Salad

2 balls burrata cheese

4 cups arugula

1 cup baby spinach

½ cup cherry tomatoes, halved

¼ cup toasted pine nuts

¼ cup thinly sliced red onion

Basil Pesto

2 cups fresh basil leaves

⅓ cup grated Parmesan cheese

¼ cup toasted pine nuts

2 garlic cloves

½ cup extra virgin olive oil

1 tablespoon fresh lemon juice

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Optional Garnish

Fresh basil leaves

Extra toasted pine nuts

Extra Parmesan shavings

Balsamic glaze

Freshly cracked black pepper

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Arrange the peach halves on the baking sheet. Drizzle with olive oil and honey, then season with sea salt and black pepper.

Roast for 15–18 minutes, or until the peaches are tender and lightly caramelized. Allow them to cool slightly before slicing.

Meanwhile, prepare the pesto by blending the basil, Parmesan cheese, toasted pine nuts, garlic, olive oil, lemon juice, sea salt, and black pepper until smooth.

In a large serving platter, arrange the arugula and baby spinach.

Top with the roasted peach slices, cherry tomatoes, red onion, and toasted pine nuts.

Tear the burrata over the salad and spoon the basil pesto generously over the top.

Finish with fresh basil leaves, extra toasted pine nuts, Parmesan shavings, a light drizzle of balsamic glaze, and freshly cracked black pepper.

Serve immediately with grilled bread or as a fresh summer lunch or elegant appetizer.

Nutritional Information

Calories: ~485 per serving

Carbohydrates: 23g

Fat: 39g

Protein: 15g

Fiber: 4g

Sugar: 15g

06/15/2026

Smashed Blackberry & Grilled Brie Nachos with Pecan Crunch
Ingredients
Nacho Base

1 large bag sturdy tortilla chips

8 oz Brie cheese, sliced

1½ cups fresh blackberries

2 tablespoons honey

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

Pecan Crunch

½ cup pecans, roughly chopped

2 tablespoons brown sugar

1 tablespoon unsalted butter

½ teaspoon ground cinnamon

Pinch of sea salt

Blackberry Sauce

1 cup fresh blackberries

1 tablespoon honey

1 teaspoon balsamic glaze

1 tablespoon fresh lemon juice

2 tablespoons water

Optional Garnish

¼ cup crumbled feta cheese

Fresh thyme leaves

Fresh basil leaves

Extra blackberries

Extra toasted pecans

Honey drizzle

Freshly cracked black pepper

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Spread the tortilla chips evenly over the prepared baking sheet. Arrange the Brie slices over the chips.

Bake for 8–10 minutes, or until the Brie is soft and melted.

Meanwhile, prepare the pecan crunch by melting the butter in a skillet over medium heat. Add the pecans, brown sugar, cinnamon, and sea salt. Cook for 2–3 minutes, stirring constantly, until caramelized. Transfer to a plate to cool.

In a small saucepan, combine the blackberries, honey, balsamic glaze, lemon juice, and water. Simmer for 5–6 minutes, gently smashing the berries until the mixture becomes thick and jam-like.

Remove the nachos from the oven and spoon the warm blackberry sauce over the melted Brie.

Sprinkle generously with the caramelized pecan crunch, fresh blackberries, and crumbled feta if using.

Finish with fresh thyme, basil, an extra drizzle of honey, and freshly cracked black pepper.

Serve immediately while the Brie is warm and creamy for the best flavor and texture.

Nutritional Information

Calories: ~415 per serving

Carbohydrates: 39g

Fat: 24g

Protein: 10g

Fiber: 4g

Sugar: 17g

06/15/2026

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Ingredients
Ravioli & Vegetables

20 oz cheese ravioli

1 bunch asparagus, trimmed and cut into 2-inch pieces

2 cups cherry tomatoes, halved

4 garlic cloves, thinly sliced

3 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 teaspoon Italian seasoning

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes (optional)

Herb Butter Sauce

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

¼ cup grated Parmesan cheese

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

Optional Garnish

Extra Parmesan cheese

Fresh basil leaves

Fresh parsley

Lemon wedges

Freshly cracked black pepper

Directions

Bring a large pot of salted water to a boil and cook the cheese ravioli according to the package directions until tender. Reserve ½ cup of the pasta water before draining.

Meanwhile, heat the olive oil and butter in a large skillet over medium heat.

Add the sliced garlic and cook for 30–60 seconds until fragrant.

Add the asparagus and sauté for 4–5 minutes until just tender but still crisp.

Stir in the cherry tomatoes, Italian seasoning, sea salt, black pepper, and crushed red pepper flakes. Cook for 3–4 minutes until the tomatoes begin to soften.

Add the cooked ravioli to the skillet along with a splash of the reserved pasta water.

Stir in the lemon juice, lemon zest, Parmesan cheese, basil, parsley, and chives. Toss gently until the ravioli are evenly coated in the light herb butter sauce.

Cook for another 1–2 minutes until everything is heated through.

Transfer to a serving platter and garnish with extra Parmesan cheese, fresh basil, parsley, freshly cracked black pepper, and lemon wedges.

Serve immediately with crusty bread or a fresh green salad.

Nutritional Information

Calories: ~485 per serving

Carbohydrates: 53g

Fat: 21g

Protein: 18g

Fiber: 4g

Sugar: 6g

06/15/2026

Greek Chicken Souvlaki Bowls with Garlic Sauce
Ingredients
Chicken Souvlaki

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

4 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Rice Bowl Base

2 cups cooked jasmine rice or basmati rice

1 cup cucumber, diced

1 cup cherry tomatoes, halved

½ cup red onion, thinly sliced

½ cup Kalamata olives, sliced

1 cup crumbled feta cheese

2 tablespoons chopped fresh parsley

Creamy Garlic Sauce

1 cup Greek yogurt

2 tablespoons mayonnaise

2 garlic cloves, finely grated

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1 teaspoon dried dill

1 tablespoon chopped fresh parsley

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Optional Garnish

Fresh dill

Fresh parsley

Extra feta crumbles

Lemon wedges

Cracked black pepper

Directions

In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper.

Add the chicken cubes and toss until evenly coated. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Preheat a grill pan or outdoor grill over medium-high heat. Thread the chicken onto skewers and grill for 10–12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).

Meanwhile, whisk together the Greek yogurt, mayonnaise, grated garlic, lemon juice, olive oil, dried dill, parsley, sea salt, and black pepper until smooth and creamy. Refrigerate until ready to serve.

Divide the cooked rice among serving bowls.

Arrange the grilled chicken, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese over the rice.

Drizzle generously with the creamy garlic sauce.

Garnish with fresh dill, parsley, extra feta crumbles, lemon wedges, and cracked black pepper.

Serve immediately with warm pita bread or a fresh Greek salad if desired.

Nutritional Information

Calories: ~560 per serving

Carbohydrates: 34g

Fat: 24g

Protein: 48g

Fiber: 3g

Sugar: 4g

06/15/2026

Roasted Veggie and Hummus Bowl

Ingredients
Roasted Vegetables

1 zucchini, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small sweet potato, cubed

1 red onion, cut into wedges

1 cup cherry tomatoes

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Bowl Base

1 cup cooked quinoa (or brown rice)

1 cup hummus (classic or roasted garlic)

Fresh Toppings

1 cup cucumber, diced

½ cup Kalamata olives, sliced

½ cup feta cheese, crumbled

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

¼ cup toasted chickpeas (optional)

Lemon Tahini Drizzle

2 tablespoons tahini

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon honey

1 garlic clove, finely grated

2–3 tablespoons water (to thin)

Pinch of salt

Optional Garnish

Extra olive oil

Cracked black pepper

Chili flakes

Lemon wedges

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Toss zucchini, bell peppers, sweet potato, red onion, and cherry tomatoes with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.

Spread evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and caramelized.

While vegetables roast, cook quinoa according to package instructions and set aside.

Whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and water until smooth and creamy.

To assemble, spread a generous layer of hummus into the base of each bowl.

Add quinoa, roasted vegetables, cucumber, olives, and feta cheese.

Drizzle with lemon tahini sauce.

Top with parsley, mint, toasted chickpeas, and cracked black pepper.

Serve warm or chilled as a nourishing Mediterranean-style bowl.

Nutritional Information

Calories: ~520 per serving
Carbohydrates: 58g
Fat: 24g
Protein: 16g
Fiber: 11g
Sugar: 8g

06/15/2026

Sweet Potato & Eggplant Lasagna Stack with Creamy Feta, Walnuts & Cranberry Glaze
Ingredients
Roasted Vegetables

2 large sweet potatoes, sliced into ¼-inch rounds

1 large eggplant, sliced into ¼-inch rounds

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

½ teaspoon sea salt

¼ teaspoon black pepper

Creamy Feta Layer

1 cup feta cheese, crumbled

½ cup Greek yogurt

2 tablespoons cream cheese, softened

2 roasted garlic cloves

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

Walnut Crunch

¾ cup walnuts, chopped

1 tablespoon olive oil

1 tablespoon honey

½ teaspoon cinnamon

Pinch of sea salt

Cranberry Glaze

½ cup cranberry sauce (or whole cranberries cooked down)

1 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon lemon juice

2 tablespoons water

Optional Garnish

Fresh thyme leaves

Fresh parsley

Extra walnuts

Extra feta crumbles

Cracked black pepper

Directions

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.

Toss sweet potato and eggplant slices with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper. Arrange in a single layer and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.

Meanwhile, mix feta, Greek yogurt, cream cheese, roasted garlic, olive oil, lemon juice, and lemon zest until smooth and creamy.

Heat walnuts in a small pan with olive oil, honey, cinnamon, and salt for 2–3 minutes until toasted and glossy. Set aside.

In a saucepan, combine cranberry sauce, balsamic vinegar, honey, lemon juice, and water. Simmer for 5–7 minutes until slightly thickened.

To assemble, layer roasted sweet potato, creamy feta mixture, roasted eggplant, and repeat to form stacks.

Drizzle with cranberry glaze and sprinkle walnut crunch over the top.

Garnish with thyme, parsley, extra feta, and cracked black pepper.

Serve warm as a rustic vegetarian main dish or elegant holiday side.

Nutritional Information

Calories: ~390 per serving

Carbohydrates: 42g

Fat: 20g

Protein: 9g

Fiber: 7g

Sugar: 18g

06/15/2026

Crispy Baked Hot Honey Lemon Feta Chicken Cutlets with Herb Crust
Ingredients
Chicken Cutlets

2 large boneless, skinless chicken breasts, sliced into 4 thin cutlets

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon dried thyme

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 tablespoons extra virgin olive oil

Herb Crust

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

½ cup crumbled feta cheese

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh dill

1 teaspoon dried oregano

Hot Honey Lemon Glaze

3 tablespoons hot honey

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 tablespoon melted butter

½ teaspoon chili flakes (optional)

Optional Garlic Herb Drizzle

3 tablespoons extra virgin olive oil

2 roasted garlic cloves, mashed

1 tablespoon chopped parsley

1 tablespoon chopped basil

1 teaspoon chopped thyme

Pinch of sea salt

Optional Garnish

Extra feta crumbles

Fresh parsley

Fresh basil

Lemon wedges

Cracked black pepper

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it.

Season the chicken cutlets with salt, pepper, garlic powder, onion powder, smoked paprika, oregano, thyme, lemon juice, lemon zest, and olive oil. Let rest for 15 minutes.

In a shallow bowl, mix panko breadcrumbs, Parmesan, feta, parsley, basil, dill, and oregano.

Coat each chicken cutlet in the herb crust mixture, pressing firmly so it adheres well.

Place the cutlets on the baking sheet and lightly drizzle with olive oil.

Bake for 22–25 minutes, flipping halfway, until golden, crispy, and cooked through (165°F / 74°C internally).

In a small saucepan, whisk together hot honey, lemon juice, lemon zest, melted butter, and chili flakes until warm and smooth.

For extra richness, mix olive oil, roasted garlic, and herbs for an optional drizzle.

Drizzle the baked chicken with hot honey lemon glaze and finish with the garlic herb drizzle if desired.

Garnish with extra feta, fresh herbs, cracked black pepper, and lemon wedges.

Serve with roasted potatoes, rice, or a fresh Mediterranean salad.

Nutritional Information

Calories: ~575 per serving

Carbohydrates: 24g

Fat: 32g

Protein: 48g

Fiber: 2g

Sugar: 6g

06/15/2026

Low-Carb Cottage Cheese Pizza Crust
Ingredients
Cottage Cheese Pizza Crust

1½ cups cottage cheese

2 large eggs

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ cup almond flour

1 tablespoon ground psyllium husk

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon onion powder

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Pizza Toppings

½ cup pizza sauce (low-sugar)

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

½ cup sliced mushrooms

½ cup sliced bell peppers

¼ cup red onion, thinly sliced

¼ cup black olives, sliced

Fresh basil leaves

Optional Garnish

Crushed red pepper flakes

Fresh oregano

Fresh basil

Extra Parmesan cheese

Directions

Preheat the oven to 400°F (200°C). Line a 12-inch pizza pan or baking sheet with parchment paper and lightly grease it.

Blend the cottage cheese until smooth using a blender or food processor.

In a large bowl, combine the blended cottage cheese, eggs, mozzarella, Parmesan, almond flour, psyllium husk, garlic powder, Italian seasoning, onion powder, sea salt, and black pepper. Mix until a thick batter forms.

Spread the mixture evenly into a 12-inch circle on the prepared pan, about ¼ inch thick.

Bake for 25–30 minutes, or until the crust is firm and golden brown around the edges.

Remove the crust from the oven and carefully spread the pizza sauce evenly over the surface.

Top with mozzarella, Parmesan, mushrooms, bell peppers, red onion, and black olives.

Return to the oven and bake for an additional 10–12 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let the pizza rest for 5 minutes before slicing.

Garnish with fresh basil, crushed red pepper flakes, fresh oregano, and extra Parmesan cheese before serving.

Nutritional Information

Calories: ~310 per serving

Carbohydrates: 9g

Fat: 20g

Protein: 25g

Fiber: 3g

Sugar: 4g

06/15/2026

Pineapple Pecan Cheesecake Salad
Ingredients
Cheesecake Salad

2 (8 oz) packages cream cheese, softened

1 cup whipped topping

½ cup sour cream

⅓ cup powdered sugar

1 teaspoon vanilla extract

1 (20 oz) can pineapple chunks, drained

1 cup crushed pineapple, well drained

1 cup mini marshmallows

¾ cup chopped pecans, toasted

½ cup sweetened shredded coconut

Honey Vanilla Dressing

2 tablespoons honey

1 tablespoon pineapple juice

½ teaspoon vanilla extract

Pinch of sea salt

Optional Garnish

Extra toasted pecans

Pineapple chunks

Toasted coconut flakes

Fresh mint leaves

Maraschino cherries

Directions

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.

Add the whipped topping, sour cream, powdered sugar, and vanilla extract. Beat until light, creamy, and well combined.

Fold in the drained pineapple chunks, crushed pineapple, mini marshmallows, chopped pecans, and shredded coconut.

In a small bowl, whisk together the honey, pineapple juice, vanilla extract, and a pinch of sea salt.

Pour the honey vanilla dressing into the salad and gently fold until evenly incorporated.

Cover and refrigerate for at least 2 hours to allow the flavors to blend and the salad to chill thoroughly.

Before serving, gently stir the salad once more.

Garnish with extra toasted pecans, pineapple chunks, toasted coconut flakes, fresh mint leaves, and maraschino cherries if desired.

Serve chilled as a refreshing dessert salad for potlucks, holidays, picnics, or family gatherings.

Nutritional Information

Calories: ~390 per serving

Carbohydrates: 28g

Fat: 29g

Protein: 5g

Fiber: 2g

Sugar: 23g

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