Need a no-fuss summer meal for the weekend? Look no further than my Raw Summer Tomato Sauce with @jovialfoods
Traditional Einkorn Penne Rigate. Link is in my profile - enjoy!
Breakfast tart or pizza whatever you wanna call it. It’s So easy and so yummy!Recipe below⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
1 sheet puff pastry, thawed
1 cup shredded white cheddar or parm
4-5 strips of cooked bacon
3 large eggs
Handful of arugula but us whatever
salt and pepper to taste
1. Preheat oven to 400˚F.
2. Place thawed puff pastry onto a parchment lined baking sheet and prick the surface all over with a fork.
3. Fold all the edges inward, about 1/2 inch, and press the open edge with the back of a fork to seal.
4. Sprinkle cheese over the surface, creating 3 distinct wells on the surface, for the eggs.
5. Carefully crack each egg into the wells Lightly season with salt and pepper.
6. Place bacon and mushrooms on tart
7. Bake tart for 15 to 20 minutes or until puff pastry is golden brown and the egg whites have set (with the yolks still runny).
8. Remove tart from the oven, top with arugula and serve.
Muchos me habéis pedido la receta del RISOTTO de setas (hongos) que hice para una de nuestras cenas recientes. Aquí os la dejo 😉
1 tallo de apio
1 tomate maduro
60-80gr de hongos deshidratados, ceps..
Chorro vino blanco
1l Caldo vegetal o ave
Mantequilla (1 cuch)
🥘 ▶️Poner el caldo a calentar a fuego medio ▶️Poner a hidratar la mitad de las setas en agua caliente ▶️Triturar o picar pequeño todos los vegetales crudos junto con la otra mitad de las setas directamente secas y poner a dorar en una cazuela con un poco de aceite de oliva. Cuando el sofrito esté cocinado, echar el vino blanco y dejar que absorba unos minutos. ▶️ Añadir las setas que estaban hidratándose junto con su agua al caldo caliente
▶️ Es momento de echar el arroz, mezclar un par de minutos y empezar a echar cazos de caldo caliente y mezclar a medida que se va absorbiendo. Así hasta que el arroz esté en su punto ideal de cocción. ▶️ Retirar del fuego y añadir la mantequilla y parte del queso parmesano rallado. Mezclar para que quede cremoso. Dejar reposar unos minutos.
Ya se puede servir! Presentar con el resto del queso rallado por encima y si quieres un poco de perejil fresco 🌱😋
⏩⏩veréis algunas fotos de elaboración
#risotto #trymyrecipes #boletus #ceps #hongos #comidacasera #arroz #recetascaseras #food
What a wonderful Friday evening ❤️ it’s always such a treat when these two come visit, even if I’m now four days into feeling like rubbish and this was three day old hair 🙌🏼👌🏼 So if I can say so myself, I cooked up a little storm! 🌟
For starters we had a hoisin pork and bacon meatloaf on a bed of tabbouleh. For mains, cod, prawn and chorizo (from @ovalfarmersmarket
of course), slow cooked for hours and served with some soy tender stem and crispy potatoes!
Summer Rolls with Peanut Dipping Sauce 🌀Is there any better no-cook meal? I think not! 🤗
1 lb Frozen Cooked Wild Caught Shrimp peeled & deveined
2 Carrots peeler & cut into matchsticks
3 Persian Cucumbers seeded and cut into matchsticks
1 Yellow Bell Pepper cored and seeded and cut into matchsticks
1/4 Red Cabbage thinly sliced
2 cups packed Spring Mix Lettuce
10-12 Rice Papers
Handful of cilantro leaves
1/2 cup Smooth Peanut Butter
2 tbsp Tamari
1 tbsp Fish Sauce
Splash of Sesame Oil
Juice of 1 Lime
3/4 cup Coconut Milk
Toasted Sesame Seeds and Sriracha for serving
1. Defrost shrimp by placing in a colander and setting on top of a plate lined with paper towel.
2. Fill a large bowl with water. Dip rice papers in bowl for approx 10 seconds until flexible but not too soft. Place the rice paper on top of a moist towel. Place a small amount of each vegetable on top of the bottom 1/3 of the rice paper. Give it a tight roll one time over, place 3 shrimp in front of the roll, tuck in the ends and continue rolling the remaining rice paper. Cut in half and place on a large platter. Continue making rolls. If you run out of shrimp, you may continue to make veggie rolls.
3. Make peanut dipping sauce: in a small mixing bowl, combine peanut butter, Tamari, fish sauce, sesame oil, lime juice, and coconut milk. Mix with a whisk until smooth and incorporated.
4. Pour peanut sauce in a bowl and serve alongside summer rolls. Top with cilantro leaves and sesame seeds. Serve with peanut sauce and sriracha for spice.
This cookout-inspired food mashup is as perfect served as a fun, grilled snack for guests as it is an easy, throw-together meal to use up leftovers from a weekend get-together. Get the recipe for Grilled Cheeseburger Nachos at the link in our profile! (📷: @caitbensel
Happy Friday! 🎉 Here’s a delish meal to take you into the weekend: Pan-Seared Lamb Chops topped with Marinated Tomatoes and Onions and a side of extra garlicky & crispy roasted Brussels Sprouts. I know some of you follow a Whole30 plan, so I wanted to come up with a recipe to help you along. Our family doesn’t stick to a plan, but we generally and naturally eat leaning toward a Whole30 approach. This meal was so flavorful and satisfying, you’ll love it! Two things: for the Brussels, I used 8 cloves of garlic! 😈 I only smashed the garlic cloves real well (vs mince or chop) and I found they roasted up like a dream. They were slightly crispy and caramelized. Also, if you aren’t a fan of lamb, go for chicken or seafood. They both would work equally as well. Cheers!
24 oz Brussels Sprouts cut into quarters
8 Garlic Cloves smashed into pieces
3 tbsp Grapeseed Oil divided
2 cups Baby Heirloom Tomatoes cit into quarters
1/4 Red Onion thinly sliced
2 tbsp Fresh Dill chopped
2 tbsp Red Wine Vinegar
2 tbsp Extra Virgin Olive Oil
3 Boneless Lamb Chops
Salt & Pepper
1. Bring lamb chops to room temp as you prepare the rest. Preheat oven to 425° and line a baking sheet with parchment paper. Toss Brussels and garlic with 2 tbsp Grapeseed Oil on the baking sheet. Season with salt & pepper. Roast for 20 minutes then remove from the oven and set aside.
2. As brussels are roasting, prepare marinated tomatoes. Place tomatoes, onion, and dill in a medium mixing bowl. Season with vinegar, olive oil, salt and pepper. Gently toss and set aside to marinate.
3. When the Brussels are done and removed from oven, increase temp to 500°. Preheat a cast iron skillet over medium-high heat. Season lamb chops with 1 tbsp Grapeseed Oil and salt and pepper. Place lamb in the hot skillet and sear for 30 seconds a side. Transfer the skillet to the oven and cook for 2 min per side, flipping the lamb half way through. Remove skillet from oven.
4. Transfer Brussels to skillet to warm up. Top lamb with marinated tomatoes and onions. Serve immediately.
Good morning gorgeous people.. weekend is finally upon us! and all i want is to sleep 💤 🙈, its been an exhausting week and an even more next week, time to recharge and reorganize and with that being said, on the weekend i usually focus on food that is super healthy, easy to prepare and has to be really good, today I’m sharing a recipe that is just that, these Zucchini bites are so good and even better with a dipping sauce !
▫️2 medium sized zucchini ▫️1 egg
▫️1/2 cup grated cheese( i used Romano)
▫️3/4 cup rolled oats grinded( or 1/2 cup regular bread crumbs or my favorite Japanese Panko)
▫️1 clove garlic crushed
▫️1tsp onion powder
▫️Salt and pepper
▫️Turn on oven to 390
▫️Shred the zucchini and squeeze all the water out using a kitchen towel( extremely important! No water guys!)
▫️Mix all the ingredients in a bowl , form small nuggets, place in an oil-sprayed oven pan... bake for 17 minutes or until golden .. ▫️serve with a dipping sauce made of greek yogurt, lemon juice and dill.. mention your friends who will love this awesome snack
ياصباح النشاط ( جذب متسكربة واريد بس انام 😬) همزين اجه الويكند ، ناويه اقضي يوم منه بس نوم ( لحد يحجي وياي! 😎) اسبوع كان حافل ومتعب وراح يكون نفس الشي اذا مو اكثر الاسبوع الجاي ، بالويكند احب طبخاتي تكون سهلة ، وطيبه اكيد بس المهم عندي تكون سريعة وماتاخذ وقت ، فقلت اليوم اشاركم بوصفة دايما احب احضرها لان كلش سريعة وتخبل تخبل ولاتقولولي ماتحبون الشجر لان ماراح يبين الطعم فماعدكم حجة! 😎
يله خلي نحجي مقادير:
٢ شجر حجم وسط
١ بيضة مربربة
٣/٤ كوب شوفان كامل مطحون وسط( هاي اذا تريدوها صحية ، اذا لا بس استخدمو ١/٢ كوب بقصم/فتات الخبز او البانكو/ panko
١/٢ موب جبن ( استخدمت الرومانو يشبة البارميزان)
١ ملعقه صغيرة بصل مطحون
ملح وفلفل اسود
طريقة العمل :
يفتح الفرن على ٣٩٠
اهم اهم شي بهاي الوصفة انه لمن تبرشوا للشجر تعصرو كلش كلش زين ( راح يطلع كومه ماي منه) استخدمو كلينكس المطبخ.
يخلط المقادير بكاسة ويحضر قطع منه ويوضع في صحن مدهن للفرن ويدخل بالفرن لمده ١٧ دقيقة او حتى يصير ذهبي ( اني دايما احب ازيد الحرارة كلش اخر ٥ دقايق حتى يكسب )
يخرج ويقدم مع خلطة اللبنة/ليمون /شبت
الف عافية. مقدما
منشنو محبين هيجي اكلات تحت
No -Churn Peach Pie Ice Cream
Avocado+ Crispy Tortilla Chips+ Lime Cilantro Dressing = An Epic Summer Lunch! 🥑🙌🏻 Get the full recipe and benefits on link in bio!
No-Churn Peach Pie Ice Cream
Summer salads with no lettuce are my kind of salad. This salad is packed with grilled zucchini, bell peppers, onions, avocado, quinoa cooked in bone broth, and grilled peaches! Recipe in bio!
The higher the avocado the closer to God.
My handsome husband loves my Sesame Oil Avocado Toast with Kosher Salt, Red Pepper Flakes & Sesame Seeds. 🥑
A trip to #towsonfarmersmarket
yesterday & orange tomatoes get thrown in the mix. He’s calling this addition our grand innovation.
What’s your go-to #avocadotoast
#localtomatoes #dowhatemasays #avotoast
pretty in pink 🌷 // smoothie made with raspberries, strawberries, banana, mango, cauliflower, unsweetened soy milk, and plain kefir topped with more berries, sunflower seeds, and shredded coconut #smoothiebowl #prettyinpink #smoothiesofig
Take a moment. Use the good china. Sit in the garden. Cut yourself a slice. Or a break. Or whatever you need to let yourself be. Just be, lovely. You are ever so much more than enough already.
Hidden gem here in Pacific Beach/La Jolla! @secondnaturepb
is SO CUTE and does gourmet vegan food right! I also loved getting inspiration for new recipes! Look at these artichoke cakes! I usually make chickpea cakes but artichoke!? YESSS PLEASE!!! :)
✨SIDE NOTE- I am not vegan. I live a mainly pescatarian lifestyle with as many veggies as possible! Sometimes I crave certain foods and I will never deprive myself. Our bodies can go through cycles where veganism is best for us and sometimes paleo or something else is best for us. DO WHAT MAKES YOU FEEL GOOD! One thing that is standard- eat as many veggies as possible, limit processed foods/sugar, and have a healthy relationship with food! Feeling guilty will physically prevent your body from digesting the food you consume. Just eat, enjoy, and move on!✨
We’re all about that “throw your entire farmer’s market haul into a bowl and eat it” vibe, and @aichabouhlou
nails it with this vibrant Tomato and Strawberry Caprese 🍅 What’s your favorite way to use up summer fruit and veggies? Share it with #trymyrecipes
Smoked Paprika & Sumac Seared Salmon on a heap of cilantro-garlic labneh and salad-cucumbers, grapefruit, watermelon radish, lemon pickled onions, calamata olives, pomegranate seeds, and pine nuts dressed in olive oil, sea salt, grapefruit juice, honey, and sumac.
Inspired by a few new Middle-Eastern cookbooks I've acquired, my healthy bowl came together in about 20 minutes, the hardest part was blending a handful of cilantro, lemon juice, and garlic in my Magic Bullet, to flavour my labneh, which is arabic strained yogurt cheese. You can use plain Greek yogurt as a labneh alternate.
Having accepted that I'll never be a professional supermodel and only a pretend one in my head, my healthy eating is often followed by chocolaty consolation. Half an Aero bar was devoured after eating this delicious and light bowl of goodie-two-shoes food. A piece of the chocolate landed on my shirt, in an awkward spot, and has melted from the volcanic heat I emit at all times, which is also the sad reason why I can't pursue a professional career as a chocolatier. I'm not kidding. I actually went to classes to learn how to become one and my teacher basically told me not only should I not be a chocolate artisan, I should stay away from pottery and neurosurgery. It's possible I'm part dragon.
Don't worry, your girl Monita is an excellent fake tap dancer and has decided to pursue vaudeville once she figures out how to travel back in time to 1875.
Just so you know, all my handmade truffles turn into to handmade mud. My instructor was wise and I appreciated her steely Anna Wintour imperiousness. Also, I seared that salmon with the sheer heat of my hands. That's not true but I'm still a tap dancing dragon!
I have to go fetch my DeLorean I purchased on Craigslist. That's not true either. Note to self: scratch spy as career option.
#monitasen #torontoeats #salad #salmon #watermelonradish #loveontfood #mediterraneanfood #tastingtable #thenewhealthy #eatingwelleats #trymyrecipes #imsomartha #feedfeed #f52grams #foodandwine #bonappetitmag #bareaders #rrmagfan #kitchn #finecooking #ksgram #shareyourtable #saveur #epicurious #thrivemagazine #pinterest #eatlocal #cookfeed
We took all of our favorite parts of summer and put it into one decadent, fruity, streusel-y bar 🙌 Get the recipe for Blackberry-Peach Cobbler Bars at the link in our profile! (📹: @welldonefood
It would be a summer happy-hour 🍻🍺🍷without seven-layer Mexican dip! 🌶 I lightened the traditional dip by using Greek yogurt instead of sour cream and used just a little cheese. Oh I also got a little crazy and added some corn which makes it even better. Not sure why I’ve never done this! Always a crowd pleaser and you can make it in advance. I make it every single summer and you should too!
*Healthier Seven Layer Dip*
1 cup(s) plain Greek yogurt or sour cream (regular or light is fine too)
1Tbsp reduced sodium taco seasoning (I use organic from @wholefoods
1 16 oz can vegetarian refried beans (or bean dip)
3/4 cup - 1 cup guacamole (homemade or store-bought)
1/4 - 1/2 cup shredded cheddar cheese
1/2 cup frozen corn, thawed (optional)
4 medium scallions, chopped
1 small fresh tomato(es), seeded and chopped (or a few grape tomatoes, sliced)
1/4 cup sliced black olives
Fresh cilantro, chopped
Combine yogurt (or sour cream) and taco seasoning; mix well.
Spread refried beans on bottom of a round glass serving bowl, pie plate, or edged-platter. Layer in order: guacamole, sour cream, cheese, optional corn, scallions, tomatoes and olives. Top with chopped fresh cilantro.
#thecookfeed #food52 #thekitchn #huffposttaste #trymyrecipes #tohfoodie #thenewhealthy #edibledc #pinefor #shareyourtable #mywilliamssonoma #cratestyle #realsimple #amazonhome #dcfoodies #foods4thought #howisummer #f52backyard #f52farmstand #beautifulcuisines #eatingwelleats #hautecuisines #barereaders #tastingtable #myallrecipes #onthetable #heresmyfood @food #healthyfoodshare #gloobyfood
Sheet Pan Italian Shrimp & Sausage with Panko Fried Zucchini Spears 💚 Another one pan and done! Yes it’s hot outside, but I don’t mind turning on the oven for a measly 15 minutes if it means the entire meal is done. So much flavor in this dish! The zucchini spears were crispy and cheesy, and loved the most by all.
1 package @aidellssausage
Italian Chicken Sausage sliced into 1/4 inch pieces
1 lb Shrimp peeled & deveined
2 Garlic Cloves minced
1 tsp Italian Seasoning divided
2 tbsp Olive Oil
3 large Zucchini Squash cut into spears
1 cup Flour
1 tsp Garlic Powder
2 Eggs beaten
2 cups Panko Bread Crumbs
Salt & Pepper
1/4 cup Fresh shaved Parmesan
Baby Basil leaves for serving
1. Preheat oven to 425° and line a baking sheet with parchment paper. In a medium mixing bowl, toss shrimp, 1/2 tsp Italian Seasoning, Garlic, olive oil, salt and pepper. Place shrimp on one half of the baking sheet along with the sausage.
2. In three shallow wide bowls, mix flour and garlic powder in one bowl; eggs in second bowl; and breadcrumbs, 1/2 tsp Italian Seasoning, salt and pepper in the third bowl.
3. Dip zucchini spears in the flour, eggs, then breadcrumb mixture ensuring to coat entire spear with each dip. Repeat the process for all zucchini and place them on the baking sheet but don’t overcrowd them. Top zucchini with fresh shaved Parmesan.
4. Place baking sheet in the oven and cook for 15-20 minutes until shrimp are done and zucchini spears have turned golden in color. Remove from oven and rest 3 minutes. Serve warm.
NEW ! PALEO VIETNAMESE ICED COFFEE with dairy-free condensed milk sweetened with dates !! Ice cold delicious & no cow 🐄! 😁 French press, Vietnamese coffee maker phin, or any espresso coffee will do. 4 ingredients only (and 2 of them are water and ice) 😉 Click the link in my profile @iheartumami.ny
to keep thirsty at bay ! ❤️ #iheartumami
Curried Coconut Corn Soup. Recipe on my blog: www.moveablefeast.me/blog/curried-coconut-corn-soup
I'm having such a fun - but exhausting - week that I will reveal to you soon. So when I don't meal plan for the week, this is what dinner look like. Just marinate the chicken in @budweiser
sauce overnight and grill or air-fry when you're ready to eat.
Budweiser Mozzarella Chicken 🤤😍 this is gonna be our dinner this evening. Here you have the recipe #ontheblog
! Easy, delicious, and with lots of flavors.
Rápida, fácil, sana, ligera, y equilibrada ensalada preparada con: 🥗🍅Tomates del Maresme, Escarola, Queso de cabra, Pimiento asado o escalivado, Bonito en aceite de oliva y Boquerones en vinagre. Todo esto bien aliñado con perejil, sal, pimienta negra molida, aceite de oliva Virgen extra y vinagre balsámico 🥗#realfood #comidasana #trymyrecipes #cuidate #aove #tomatesdelahuerta #recetasfaciles #ensaladasdeverano #comidaequilibrada
Pizza for dinner & favorite thing to eat right now! 🍅YUMMY Parsley Infused Socca Pesto Pizza. Summer toppings? Be still, my heart you lovely heirloom tomatoes (and pesto, cheese, artichoke hearts, and olives!).🍅
for the clickable RECIPE link in profile
Testing a chef’s recipe for mussels with curry butter for an upcoming @healthmagazine
Sometimes you just need a bone in ribeye and potatoes!🤷♀️
This light, bright summer entree is as refreshing as they come—and that Green Goddess dressing is the undisputed star of this breezy, no-cook meal 🙌 Get the recipe for Zoodles with Shrimp and Green Goddess Dressing at the link in our profile! (📷: @kelseynhansen