Cook like a PROkuda

Grilled Peach Flatbread with Burrata & Prosciutto Ingredients: For the flatbread: * Fresh flatbread or pizza dough * Olive oil * Sea salt For the toppings: * 3-4 ripe peaches, cut in quarters * 2 burrata balls * 4–5 slices prosciutto * Handful arugula * Fresh basil leaves * Balsamic pearls (and balsamic glaze) * Hot honey (store-bought or homemade) * Cracked black pepper Instructions: 1. Grill the Flatbread:
Brush flatbread with olive oil and sprinkle with sea salt. Grill in a pizza oven at high heat until golden and puffed (about 2–3 minutes). Remove and let it rest slightly. 2. Add Toppings: * Tear burrata and gently spread it over the warm flatbread. * Layer on prosciutto slices and grilled peach slices. * Add a small handful of arugula and a few fresh basil leaves. * Dot with balsamic pearls for bursts of tangy sweetness. * Drizzle generously with hot honey. * Finish with freshly cracked black pepper.

Vodka rigatoni with burrata and roasted tomatoes 🍅 For the roasted tomatoes: * 1 pint cherry tomatoes * 1 tbsp olive oil * Salt & black pepper For the vodka sauce: * 250g rigatoni * 1 tbsp olive oil * 1 tbsp butter * 2 shallots, finely chopped * 5 garlic cloves, minced * 1/4 tsp chili flakes * 2 tbsp tomato paste * 1/4 cup vodka * 1 cup heavy cream * Salt to taste * 1 cup grated Parmesan * splash of pasta water Toppings: * 1–2 balls of burrata * Fresh basil and chopped parsley * Extra Parmesan for garnish 🔥 Instruction: 1. Roast the Tomatoes: 2. Preheat oven to 400°F (200°C). 3. Toss tomatoes with olive oil, salt, pepper, and herbs (optional) 4. Roast for 15–20 minutes until blistered and juicy. 5. Cook the Pasta: Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain. 6. Make the Vodka Sauce: In a skillet over medium heat, add olive oil. Sauté shallots 2–3 min until soft. 7. Add garlic and chili flakes, cook for 1 min. 8. Stir in tomato paste, cook 2–3 min until darkened. 9. Add vodka, let it simmer and reduce for ~2 min. 10. Stir in cream, simmer until silky. Add Parmesan. 11. Season with salt, adjust consistency with pasta water if needed. 12. Combine: Toss cooked rigatoni into the sauce. Coat well. 13. Assemble & Serve: Plate the rigatoni. Top with roasted tomatoes. 14. Tear burrata and gently place on top. 15. Garnish with fresh basil, parsley, extra Parmesan and olive oil.

High-Protein Spanakopita Spiral 🌀🔥with @Lifeway Kefir farmer cheese! This crispy, golden twist on the classic. Quick, light, and protein-packed! Rice Paper Spanakopita Spiral (Air Fryer) Ingredients: • 1 pack Lifeway farmer cheese • 3 cups fresh spinach • 1 medium onion, chopped • 100 g feta cheese • 4 Tbsp parmesan • Handful parsley, chopped • 2 eggs • 12 small rice paper sheets • Olive oil • Sesame seeds Instructions: 1. Sauté onion in olive oil, add spinach, cook until soft. 2. Mix filling: spinach, farmer cheese, feta, parmesan, parsley, salt pepper to taste. 3. Soften rice papers, add filling, roll. Shape into spiral. Repeat. 4. Brush with oil, sprinkle sesame seeds. 5. Air fry at 390°F for ~20 min until golden and crispy.

🔥 Chili Crisp Chicken Sandwich Chili Crisp Oil: • Heat 1 cup avocado oil. • Fry 6 sliced garlic cloves, then 2 sliced shallots until crispy. • In a bowl, mix: 3 tbsp chili flakes, 1 tsp smoked paprika, ½ tsp cayenne, ¾ tsp salt, ¾ tsp sugar. • Pour hot oil over spice mix. Let cool. (Keep garlic + shallots out for mayo.) Chili Crisp Mayo: • Mix ½ cup Kewpie mayo with 2–3 tsp chili oil. • Add crispy garlic, shallots & chopped banana peppers. Sandwich Build: • Toast sourdough slices. • Spread mayo on both. • Add fried chicken breast with melted provolone. • Top with avocado, heirloom tomato, lettuce, and crispy bacon. • Optional: drizzle extra chili oil. Serve hot. Major flavor bomb.

The only thing that makes this viral high protein bowl even better is creamy scoop of @Lifeway Kefir Farmer Cheese ✅low sodium, gut-friendly, and insanely creamy 🧀💪 🥣 Recipe: * Air fried sweet potato cubes * Ground bison sautéed with garlic, onion and taco seasonings * Scoop of Lifeway Farmer Cheese * Micro greens, avocado * Drizzle of hot honey on top

#ad Not your average donut 🍩😏 It’s crispy rice, spicy tuna, and a fiery swirl of @leekumkee.usa Cilantro Lime Sriracha and Sriracha Mayo! Ingredients: Spicy tuna: * 1 Tbsp Lee Kum Kee Sriracha Mayo * 1 Tbsp Lee Kum Kee Cilantro Lime Sriracha * 10-12 oz sashimi-grade tuna, finely diced * 1 Tbsp soy sauce * 1 tsp sesame oil * Lime juice from 1/2 lime For rice: * 2 cups cooked sushi rice * 2 tbsp rice vinegar * 1 tbsp sugar * ½ tsp salt * Oil spray (for mold) Garnish: Sriracha mayo and Cilantro Lime Sriracha on top, cilantro micro greens, mashed avocado Instructions: 1. Season rice: Mix vinegar, sugar, and salt. Fold into warm rice. 2. Form: Press into greased mini donut mold. Chill for about 1 hour. 3. Crisp: Pop out and air-fry or deep fry in avocado oil at 390°F for 5–7 min per side. 4. Mix tuna: Combine all spicy tuna ingredients. 5. Assemble: Spoon avocado, tuna onto crispy donuts, serve with Sriracha mayo, sriracha and microgreens. These delicious flavored sauces are available on Lee Kum Kee’s TikTok Shop to replicate this delicious recipe #SqueezeMaxFlavor #leekumkee #leekumkeeusa #ad #Recipe

Adjarian Khachapuri Dough: * 500 g flour * 330 ml warm milk * 40 g butter (melted) * 40 g avocado oil * 1 egg * 1 tsp salt * 1 tsp sugar * 5 g dry yeast Filling: * 250 g feta * 250 g whole milk low moisture mozzarella * 30 g butter * 1 egg (for center) How to make: 1. Mix warm milk, yeast, and sugar; rest 10 min. Add egg, butter, oil, salt, flour, and knead soft dough. Let rise 1 hour. 2. Mash feta, mix with shredded mozzarella. 3. 3. Roll dough into oval, fill with cheese, fold edges into a “boat as shown on the video. 4. Bake in pizza oven at 250–300°C (480–570°F) for 6–8 min. 5. Add 1 raw egg and a knob of butter into hot boat and mix.