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Now we Cook's Recipe Collection

A rich, airy French chocolate mousse with whipped cream and eggs, creating a silky, elegant dessert.

Biscuits français dorés et croustillants, parfaits pour le goûter avec un thé ou un café.

Herb-marinated Greek-style chicken strips with a crispy panko and Parmesan coating, pan-fried until golden.

Tender grilled chicken breasts coated in a creamy mayonnaise, herb, and spice marinade for juicy, smoky results.

Creamy garden vegetable spread with cucumber, bell pepper, carrot and herbs. Ready in 15 minutes, chilled.

Bright tropical salad of charred corn, avocado and pineapple with lime-cumin dressing, ready in about 25 minutes.

Slow-roasted cabbage and sauerkraut baked with sour cream, eggs and a crisp breadcrumb topping for a warm, savory dish.

Zesty lemon cake with blueberry pockets and a creamy almond topping, finished with crunchy toasted almonds.

Sweet charred corn, creamy avocado, pineapple, and mango with zesty lime dressing. A vibrant 30-minute summer side.