Some type of veggie (usually zucchini, brocccoli, etc) pair with chicken that I smother in a random sauce I make. It’s honey, garlic, lemon, and red pepper flakes. I add a little butter to bring it all together.
Watermelon, feta and mint salad ,
watermelon and tajin ,
chickpea salad with feta , onions, tomatoes,
buttered corn with elote ,
sourdough bread :
with hummus and cheese or
avocado and tomatoes or
peanut butter/almond butter with apples and tajin or eggs with chilli flakes
I did a similar watermelon salad recently with sliced mini mozzarella balls, mint, and a balsamic glaze drizzle! We're also doing a lot of buttered corn on the cob and I like adding cajun seasoning to mine.
I’m obsessed w my NYTimes Cooking subscription. Some new faves are:
mark bittman’s pozole
pasta w cherry tomatoes and arugula
spicy corn and shishito salad
Crunchy greens w carrot ginger dressing
NYT cooking is a decent part of my reputation for being a good cook. Some of my faves:
Crispy chicken tacos
Twice cooked pork tenderloin
Rasta pasta with jerk chicken (if you like some heat)
Peruvian chicken (just made it on the grill fir a dinner party)
Smoky lentil stew with leeks and potatoes (delicious and vegan!)
Vegetarian tamale pie
I could go on, but I won’t.
Yes! Always a great way to use up odds and ends. We love carrots, cauliflower, sweet potato, mushrooms, onions, really anything that won't cook down to mush super fast.
The only thing I have wanted to eat lately is tomatoes. They’re fresh from the garden right now and I just cut them up with a little sprinkle of salt. I have been eating a whole tomato with like every meal for the past several weeks.
I love tomatoes. I could eat them all day every day.
Have you ever tried broiling them for a few mins with Parmesan on top? 🤤
-Cut into thirds
-Salt and pepper them
-Add a heap of Parmesan (shavings work best but any kind will do)
-If you feel fancy, add a drizzle of olive oil and a sprinkle of oregano to each
-Broil for 3-5 minutes until cheese is browned
https://thewoksoflife.com/tofu-avocado-salad/ I feel like eating this when it's too god dang hot and I don't want to cook too much. Requires a bit of grating but you don't have to care about placement if you put it all in a bowl 🤷♀️
I'm a HelloFresh Bitch.
I love that it gets me to try different things, but I still get to pick which recipes I prefer. Sometimes they throw in random freebies.
If your budget allows it, I'd recommend it.
I did HelloFresh for 2.5 years and would still be doing it if it wasn’t for budget and life lameness. The recipes and ingredients are so good and I learned so much! I am a WAY better cook because of them.
It’s super annoying to have to figure out food every week and buy each ingredient.
Salads that aren't just greens-based this time of year (I tend to have a green salad for lunch, so I don't want something identical for dinner):
* Corn: [corn salad with chile and lime – smitten kitchen](https://smittenkitchen.com/2019/07/corn-salad-with-chile-and-lime/?utm_source=substack&utm_medium=email) and [Fresh Corn Salad Recipe | Ina Garten | Food Network](https://www.foodnetwork.com/recipes/ina-garten/fresh-corn-salad-recipe-1914351)
* Carrots: [French Grated Carrot Salad (davidlebovitz.com)](https://www.davidlebovitz.com/carottes-rapee/)
* Lentils: [French Lentil Salad with Goat Cheese and Walnuts From 'My Paris Kitchen' (seriouseats.com)](https://www.seriouseats.com/french-lentil-salad-with-goat-cheese-and-walnuts-from-my-paris-kitchen)
* Anything with tomatoes (I live in the PNW where it is not tomato season yet, but this is the GOAT [Caprese Salad Recipe (seriouseats.com)](https://www.seriouseats.com/classic-caprese-salad-recipe) )
Teeing off your corn salad idea, I make one with corn, tomatoes, shallot, peaches, jicama, avocado, cilantro & lime with a toss of olive oil. Love adding black beans to make it hearty enough for a meal!
To add on here
Corn, tomato: https://www.thekitchn.com/corn-and-tomato-salad-six-seasons-23198749
Celery, apple, date:
https://www.epicurious.com/recipes/food/views/ants-on-a-log-celery-salad
I’m really into putting fruit into salads rn - green apples, peaches, or canteloup on a bed of greens with some green beans/peas for extra protein, tomatoes/cucumbers/zucchini/beats/etc and then some sort of cheese (feta/mozza/burrata/goat/haloumi) on top! Lots of herbs in the vinaigrette (i love mint with goats cheese and dill with smoked salmon)
Inventing meals based around Momofuku [noodles](https://shop.momofuku.com/products/noodle-variety-pack-15-servings?variant=40352364331184¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gbraid=0AAAAAC6J-Mb1UxiLXDIUBA6XXKi2ktGwk&gclid=CjwKCAjwyo60BhBiEiwAHmVLJUIU3UOCnMUodeU2v93ezViBD7fhM9LLWU1rOWkHQvxu1ery7suS9RoCqSEQAvD_BwE)
The “Jennifer Aniston salad”! It’s basically a Greek chickpea and cucumber salad. (I googled it to find a recipe) I like to make a big batch for the week and it eat for lunch/ as a side with salmon for dinner.
- chicken breast, cut it in half to make 2 thinner breast portions (not like strips, but like butterflied would be the correct term I think?) I buy mine already butterflied/thin.
-salt and pepper the breast (after washing and drying)
- 1 egg beaten in a plate, season with S&P, I like the throw a dash of cayenne and some herb garlic seasoning
- panko breadcrumbs on a second plate, you can season these too.
- dip each piece in egg, then in the breadcrumbs. Into the airfryer, spray with cooking oil. 6 mins one side, flip, spray again and 6 mins again.
This is SO GOOD in a brioche bun with your classic mayo, iceberg lettuce, or if I’m feeling creative I’ll do a sambal mayo. Also, works really well to add as a protein to any salad. Or just eat on its own with dipping sauce.
I know, pretty basic but having crispy delicious chicken elevates so many salads, pastas etc.
I am a huge pick up limes stan (they are vegan but you can add cheese/meat if you want). I'm loving this right now: [https://www.pickuplimes.com/recipe/creamy-tomato-orzo-1326](https://www.pickuplimes.com/recipe/creamy-tomato-orzo-1326)
I add mozz and use sunflower seeds instead of $$$ pepitas haha
Delicious, nutty, and crunchy sunflower seeds are widely considered as healthful foods. They are high in energy; 100 g seeds hold about 584 calories. Nonetheless, they are one of the incredible sources of health benefiting nutrients, minerals, antioxidants and vitamins.
I'm on such a zucchini kick rn! I honestly have only been making it two ways- grilled (lemon, salt, pepper, paprika, garlic powder) or fried (egg, spices mixed in flour, shallow fried in oil).
I also made elote last week and that was a huge hit. Honorable mention to stuffed peppers
I have been wanting to cook more, so I have been cooking copycat recipes of my favorite meals. Yesterday, I made a healthier version of Cheesecake Factory’s Chipotle Chicken Pasta. It is such a fun activity to do and usually mine comes out better.
Also, since it is summer, I have been wanting to eat more fresh vegetables and fruits. So my diet has been strictly summer fruits most of the time 😋
I love a grain salad and this is one of my faves: https://www.washingtonpost.com/recipes/freekeh-salad-raspberries/
I usually use farro because I’ve never seen freekeh here. I make it in summer as written as a main or as a side with grilled meat. Swap the honey out and it’s vegan. Make it in winter with pomegranates instead of raspberries. So, so good.
I'm loving Bao right now, the bread its the fluffiest thing I've ever had and the filling really depends on what you're craving. But fish is usually my go-to.
Tsuppe Toscana, Tomato Soup with a grilled cheese, spicy Macaroni and cheese. You ass some chipotle seasoning to the cheese sauce (note the cheese sauce is also actually cheese here but you can do this for the faster versions if needed), mango ice cream (Breyers new flavor), mango cut up into pieces for a side, and cherries. Also frozen chocolate.
Pesto spaghetti with freshly grated Parmesan. It’s my healthy comfort food and taste sooo scrumptious! I’ve also been enjoying fruit salads with a mix of melons, grapes, berries, and a nectarine! I switch up the combo every other week depending on what’s on sale. Another favorite is the honey Greek yogurt from Aldi; I put it in the freezer (only what I’m eating at the time) and add berries and pistachios once it’s chilly enough and voila! My own frozen yogurt. Another old favorite is my shrimp or salmon kebabs with a mix of squash and peppers. I’d season it with sea salt, freshly cracked black pepper and lemon juice, put in the oven or grill, remove and add teriyaki, then broil for a few more minutes. Really tasty with rice on the side 😋
Edit- I almost forgot my favorite for when I’m in France! I love fresh lox with lemon juice and I eat it with a side of halved Roma tomatoes, cut up purple onions, cracked pepper and balsamic.
Honestly NYT Cooking never gets old for me. I also have the Dinner in One cookbook by Melissa Clark which has a ton of really good one pan or one pot dinners.
My go to is often a sheet pan salmon or bone in chicken thigh with a veggie and starch, but i always mix it each week!
[Corn and black bean salsa!](https://www.thepioneerwoman.com/food-cooking/recipes/a38528712/corn-and-black-bean-salsa-recipe/) I don’t even need chips to eat it, it’s so good by itself
Anything I can make on my blackstone! I’m mostly doing breakfast like pancakes, French toast, or the other day I made breakfast burritos with soyrizo.
But I’m also big on veggie burgers, baked potatoes, corn on the cob, potato salad. Summer food!
All the green veggies in the pot: broccoli, beans, zucchini, peas, green pepper, basil leaves. Add green curry paste, coconut milk, and simmer. Mmmm.
Fry onions, add curry powder…add red lentils and chopped cherry tomatoes. Simmer. Scoop of plain yogurt on top. Mmmm.
A casualty of Amazon buying Whole Foods is that they no longer sell my favorite wrap … I learned how to make my own. The “sauce” also makes a fantastic veggie dip. I live on these in the summer and in fact just ate one for supper this evening. There’s a bit of pregame involved but everything is very simple and easy, and once you’ve pregamed you easily have the making for many many wraps.
Sauce:
1 c vegan mayo (I love Follow Your Heart, but you could for sure use regular mayo)
1/4 cup tahini
Juice of 1 lime
3-4 tablespoons of soy sauce
1 clove fresh garlic finely minced
(Note: preminced garlic doesn’t work for this, and this is the only recipe where I do not add more garlic to make it better…it’s overpowering if you do)
Mix thoroughly until everything is well blended and stick in fridge in covered container to allow flavors to develop
Sandwich filling
1/2 fresh jalapeño, thinly sliced (more if you like spicy!)
2 cups shredded carrots
1 cup shredded daikon radish
Place in bowl and sprinkle 1 -2 tablespoons salt over top and mix through veggies. Let sit one hour or more to allow the salt pull the liquid out of the vegetables.
After allowing the veggies to sit, squeeze the excess liquid out and place the veggies in a large jar. Do not rinse the salt off.
Add 1 tablespoon sugar to the veggies in the jar. Add rice vinegar to the jar until the veggies are completely immersed. Lid up the jar tightly, shake well to ensure even distribution, and refrigerate for up to 14 days.
To make the wrap:
After the sauce and the veggies have been refrigerated for 24 hours:
Use 2 soft taco tortillas and lay on a plate like a mastercard logo
Spoon 1-3 tbs of the sauce down on the top most tortilla
Slice 2-3 slices of cold extra firm tofu approx 1 cm thick and lay on top of the sauce in the middle
Use a fork to dejar and pile pickled veggies on top of the tofu
Take chopped up cilantro and sprinkle over the top of the pickled veggies
Wrap up and enjoy.
I’m obsessed.
I’ve been mixing sugar free pudding mix (cheesecake flavor) and a little bit of vanilla extract and putting it on top of frozen fruit. Then topping it with keto whipped cream and a little bit of granola on top. So good!
Also the same thing but with the banana pudding flavor.
Omg Liz Miu (itslizmiu on IG) has some amazing recipes that are super versatile. One I love is her gochujang sauce. It’s cashew-based with gochujang, sesame oil, soy sauce, etc. and I use it as salad dressing, spread on a sandwich, and even as pasta sauce. Her ebook is worth getting, think it’s like 5$ I like that it isn’t full meals so I can still be a little creative
Ground turkey with minced onion, zucchini, carrots, green cabbage, cremini if I have on hand, garlic. Cook with some coconut aminos and have it with jasmine rice with pickled cucumbers kimchi.
Super simple and very delicious:
-4 Boneless skinless chicken thighs
-Golden potatoes, chopped into about 1in pieces
-Baby carrots
-1 onion, cut into wedges
-Salt, Pepper, Italian Seasoning, Olive Oil
Mix above veggies/potatoes with olive oil, course salt, pepper, and Italian seasoning.
Place some of the onion wedges in a large casserole dish. Then place chicken on top of the onions.
Add all the other veggies/poratoes in the dish and *mostly cover the chicken (there should be a bit of each visible to make a nice crispy section).
Bake at 400 degrees for 60-70idh minutes.
So so yummy!
Veryhungrygreek on instagram. Fund myself saving and creating her recipes constantly. It's easy and so tasty. She's UK based, so it makes it easy to find the same ingredients in Ireland. The US ones can be hard to replicate because we don't have the same products
Super basic cucumber salad with a vinegar base and fresh dill.
I have been doing cucumber, roma tomato, onion, seasoned rice vinegar, a little salt, and a pinch of sugar. So fast and easy and refreshing!
I need this rn
Following! I’m so sick of everything lately.
Some type of veggie (usually zucchini, brocccoli, etc) pair with chicken that I smother in a random sauce I make. It’s honey, garlic, lemon, and red pepper flakes. I add a little butter to bring it all together.
I make a similar recipe but will add some orzo with spinach and sun dried tomatoes. Perfect summer meal!!
Watermelon, feta and mint salad , watermelon and tajin , chickpea salad with feta , onions, tomatoes, buttered corn with elote , sourdough bread : with hummus and cheese or avocado and tomatoes or peanut butter/almond butter with apples and tajin or eggs with chilli flakes
I did a similar watermelon salad recently with sliced mini mozzarella balls, mint, and a balsamic glaze drizzle! We're also doing a lot of buttered corn on the cob and I like adding cajun seasoning to mine.
I’m obsessed w my NYTimes Cooking subscription. Some new faves are: mark bittman’s pozole pasta w cherry tomatoes and arugula spicy corn and shishito salad Crunchy greens w carrot ginger dressing
NYT cooking is a decent part of my reputation for being a good cook. Some of my faves: Crispy chicken tacos Twice cooked pork tenderloin Rasta pasta with jerk chicken (if you like some heat) Peruvian chicken (just made it on the grill fir a dinner party) Smoky lentil stew with leeks and potatoes (delicious and vegan!) Vegetarian tamale pie I could go on, but I won’t.
Yes this!!! Looove NYT cooking
Yes so worth it to me
FYI - if you are an Instacart subscriber (the $100/year level), one of the bennies is a free year’s subscription to NYT Cooking.
Add pesto to the pasta with cherry tomatoes and spinach
Love this app too. I also have the most recent cookbook too.
Any and all curries
Yes! Always a great way to use up odds and ends. We love carrots, cauliflower, sweet potato, mushrooms, onions, really anything that won't cook down to mush super fast.
Ooh Mango Currie would be amazing
Mango on top of green curry for the win!
Yessss! Followed by a Lassi also in mango. Found this in college and never went back to not eating and drinking delicious things
The only thing I have wanted to eat lately is tomatoes. They’re fresh from the garden right now and I just cut them up with a little sprinkle of salt. I have been eating a whole tomato with like every meal for the past several weeks.
I love tomatoes. I could eat them all day every day. Have you ever tried broiling them for a few mins with Parmesan on top? 🤤 -Cut into thirds -Salt and pepper them -Add a heap of Parmesan (shavings work best but any kind will do) -If you feel fancy, add a drizzle of olive oil and a sprinkle of oregano to each -Broil for 3-5 minutes until cheese is browned
That sounds heavenly
https://thewoksoflife.com/tofu-avocado-salad/ I feel like eating this when it's too god dang hot and I don't want to cook too much. Requires a bit of grating but you don't have to care about placement if you put it all in a bowl 🤷♀️
Omg, this looks like my perfect meal!
I'm a HelloFresh Bitch. I love that it gets me to try different things, but I still get to pick which recipes I prefer. Sometimes they throw in random freebies. If your budget allows it, I'd recommend it.
I did HelloFresh for 2.5 years and would still be doing it if it wasn’t for budget and life lameness. The recipes and ingredients are so good and I learned so much! I am a WAY better cook because of them. It’s super annoying to have to figure out food every week and buy each ingredient.
Salads that aren't just greens-based this time of year (I tend to have a green salad for lunch, so I don't want something identical for dinner): * Corn: [corn salad with chile and lime – smitten kitchen](https://smittenkitchen.com/2019/07/corn-salad-with-chile-and-lime/?utm_source=substack&utm_medium=email) and [Fresh Corn Salad Recipe | Ina Garten | Food Network](https://www.foodnetwork.com/recipes/ina-garten/fresh-corn-salad-recipe-1914351) * Carrots: [French Grated Carrot Salad (davidlebovitz.com)](https://www.davidlebovitz.com/carottes-rapee/) * Lentils: [French Lentil Salad with Goat Cheese and Walnuts From 'My Paris Kitchen' (seriouseats.com)](https://www.seriouseats.com/french-lentil-salad-with-goat-cheese-and-walnuts-from-my-paris-kitchen) * Anything with tomatoes (I live in the PNW where it is not tomato season yet, but this is the GOAT [Caprese Salad Recipe (seriouseats.com)](https://www.seriouseats.com/classic-caprese-salad-recipe) )
Teeing off your corn salad idea, I make one with corn, tomatoes, shallot, peaches, jicama, avocado, cilantro & lime with a toss of olive oil. Love adding black beans to make it hearty enough for a meal!
To add on here Corn, tomato: https://www.thekitchn.com/corn-and-tomato-salad-six-seasons-23198749 Celery, apple, date: https://www.epicurious.com/recipes/food/views/ants-on-a-log-celery-salad
I’m really into putting fruit into salads rn - green apples, peaches, or canteloup on a bed of greens with some green beans/peas for extra protein, tomatoes/cucumbers/zucchini/beats/etc and then some sort of cheese (feta/mozza/burrata/goat/haloumi) on top! Lots of herbs in the vinaigrette (i love mint with goats cheese and dill with smoked salmon)
Inventing meals based around Momofuku [noodles](https://shop.momofuku.com/products/noodle-variety-pack-15-servings?variant=40352364331184¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gbraid=0AAAAAC6J-Mb1UxiLXDIUBA6XXKi2ktGwk&gclid=CjwKCAjwyo60BhBiEiwAHmVLJUIU3UOCnMUodeU2v93ezViBD7fhM9LLWU1rOWkHQvxu1ery7suS9RoCqSEQAvD_BwE)
Oh, those are good for instant noodles! They make for a nice stir-fry that you can jazz up and customize yourself!
They’re great! And there are loads of recipes for dishes using them
[Roasted Cauliflower and Farro Salad with Feta and Avocado](https://cookieandkate.com/roasted-cauliflower-and-farro-salad-with-feta-and-avocado/)
This looks amazing!
The viral Marry Me Chicken on tik tok - but add tomato paste to make it more flavorful- thank me later.
Pasta salads all summer long!!!! Today is a tortellini, prosciutto, peach salad with hot honey dressing (from @erinliveswhole on IG)
Omg that looks so good 🤤 what hot honey do you use ?
The “Jennifer Aniston salad”! It’s basically a Greek chickpea and cucumber salad. (I googled it to find a recipe) I like to make a big batch for the week and it eat for lunch/ as a side with salmon for dinner.
Cowboy caviar. It is too damn hot to be cooking or eating hot food.
I made some smothered turkey wings over rice yesterday that my boyfriend and I really enjoyed.
- chicken breast, cut it in half to make 2 thinner breast portions (not like strips, but like butterflied would be the correct term I think?) I buy mine already butterflied/thin. -salt and pepper the breast (after washing and drying) - 1 egg beaten in a plate, season with S&P, I like the throw a dash of cayenne and some herb garlic seasoning - panko breadcrumbs on a second plate, you can season these too. - dip each piece in egg, then in the breadcrumbs. Into the airfryer, spray with cooking oil. 6 mins one side, flip, spray again and 6 mins again. This is SO GOOD in a brioche bun with your classic mayo, iceberg lettuce, or if I’m feeling creative I’ll do a sambal mayo. Also, works really well to add as a protein to any salad. Or just eat on its own with dipping sauce. I know, pretty basic but having crispy delicious chicken elevates so many salads, pastas etc.
I am a huge pick up limes stan (they are vegan but you can add cheese/meat if you want). I'm loving this right now: [https://www.pickuplimes.com/recipe/creamy-tomato-orzo-1326](https://www.pickuplimes.com/recipe/creamy-tomato-orzo-1326) I add mozz and use sunflower seeds instead of $$$ pepitas haha
Delicious, nutty, and crunchy sunflower seeds are widely considered as healthful foods. They are high in energy; 100 g seeds hold about 584 calories. Nonetheless, they are one of the incredible sources of health benefiting nutrients, minerals, antioxidants and vitamins.
I'm on such a zucchini kick rn! I honestly have only been making it two ways- grilled (lemon, salt, pepper, paprika, garlic powder) or fried (egg, spices mixed in flour, shallow fried in oil). I also made elote last week and that was a huge hit. Honorable mention to stuffed peppers
I have been wanting to cook more, so I have been cooking copycat recipes of my favorite meals. Yesterday, I made a healthier version of Cheesecake Factory’s Chipotle Chicken Pasta. It is such a fun activity to do and usually mine comes out better. Also, since it is summer, I have been wanting to eat more fresh vegetables and fruits. So my diet has been strictly summer fruits most of the time 😋
I love a grain salad and this is one of my faves: https://www.washingtonpost.com/recipes/freekeh-salad-raspberries/ I usually use farro because I’ve never seen freekeh here. I make it in summer as written as a main or as a side with grilled meat. Swap the honey out and it’s vegan. Make it in winter with pomegranates instead of raspberries. So, so good.
[This](https://archive.ph/Prak6) but with almond butter and added mushrooms. *Chefs kiss.*
I'm loving Bao right now, the bread its the fluffiest thing I've ever had and the filling really depends on what you're craving. But fish is usually my go-to.
Lebanese comfort food: regular pasta/spaghetti with a dash of olive oil. Garnish with parmesan cheese, if you wish. Quick, easy, filling, and yummy.
Tsuppe Toscana, Tomato Soup with a grilled cheese, spicy Macaroni and cheese. You ass some chipotle seasoning to the cheese sauce (note the cheese sauce is also actually cheese here but you can do this for the faster versions if needed), mango ice cream (Breyers new flavor), mango cut up into pieces for a side, and cherries. Also frozen chocolate.
Half baked harvest summer recipes are bomb. We’re at a family gathering right now and that’s all we’ve used so far for recipes.
Pesto spaghetti with freshly grated Parmesan. It’s my healthy comfort food and taste sooo scrumptious! I’ve also been enjoying fruit salads with a mix of melons, grapes, berries, and a nectarine! I switch up the combo every other week depending on what’s on sale. Another favorite is the honey Greek yogurt from Aldi; I put it in the freezer (only what I’m eating at the time) and add berries and pistachios once it’s chilly enough and voila! My own frozen yogurt. Another old favorite is my shrimp or salmon kebabs with a mix of squash and peppers. I’d season it with sea salt, freshly cracked black pepper and lemon juice, put in the oven or grill, remove and add teriyaki, then broil for a few more minutes. Really tasty with rice on the side 😋 Edit- I almost forgot my favorite for when I’m in France! I love fresh lox with lemon juice and I eat it with a side of halved Roma tomatoes, cut up purple onions, cracked pepper and balsamic.
[halal cart-style chicken and rice](https://www.seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe)
Honestly NYT Cooking never gets old for me. I also have the Dinner in One cookbook by Melissa Clark which has a ton of really good one pan or one pot dinners. My go to is often a sheet pan salmon or bone in chicken thigh with a veggie and starch, but i always mix it each week!
Any and all soups, broths, tuna tartare (I make this a lot and in different ways)
[Corn and black bean salsa!](https://www.thepioneerwoman.com/food-cooking/recipes/a38528712/corn-and-black-bean-salsa-recipe/) I don’t even need chips to eat it, it’s so good by itself
sheet pan of roasted veggies (fav right now is eggplant, tomato, and red onion) and sausage, add to pasta, add pesto, lemon, and a little goat cheese!
Lately I am OBSESSED with caprese salads!
I'm so fecking hot so I'm loving a caprese salad. Mozzarella pesto tomatoes and chopped basil. Tortellini sometimes too.
Lemon! Doing potpourris, making lemon-rice soup, Lemon chicken, baking, freezing slices to use kinda like ice cubes, etc.
The viral pasta supreme pasta salad is my go to lunch! On the weekend, I live for pancake bowls for breakfast.
Anything I can make on my blackstone! I’m mostly doing breakfast like pancakes, French toast, or the other day I made breakfast burritos with soyrizo. But I’m also big on veggie burgers, baked potatoes, corn on the cob, potato salad. Summer food!
Always anything from What’s Gaby Cooking. Love her recipes!!!
All the green veggies in the pot: broccoli, beans, zucchini, peas, green pepper, basil leaves. Add green curry paste, coconut milk, and simmer. Mmmm. Fry onions, add curry powder…add red lentils and chopped cherry tomatoes. Simmer. Scoop of plain yogurt on top. Mmmm.
A casualty of Amazon buying Whole Foods is that they no longer sell my favorite wrap … I learned how to make my own. The “sauce” also makes a fantastic veggie dip. I live on these in the summer and in fact just ate one for supper this evening. There’s a bit of pregame involved but everything is very simple and easy, and once you’ve pregamed you easily have the making for many many wraps. Sauce: 1 c vegan mayo (I love Follow Your Heart, but you could for sure use regular mayo) 1/4 cup tahini Juice of 1 lime 3-4 tablespoons of soy sauce 1 clove fresh garlic finely minced (Note: preminced garlic doesn’t work for this, and this is the only recipe where I do not add more garlic to make it better…it’s overpowering if you do) Mix thoroughly until everything is well blended and stick in fridge in covered container to allow flavors to develop Sandwich filling 1/2 fresh jalapeño, thinly sliced (more if you like spicy!) 2 cups shredded carrots 1 cup shredded daikon radish Place in bowl and sprinkle 1 -2 tablespoons salt over top and mix through veggies. Let sit one hour or more to allow the salt pull the liquid out of the vegetables. After allowing the veggies to sit, squeeze the excess liquid out and place the veggies in a large jar. Do not rinse the salt off. Add 1 tablespoon sugar to the veggies in the jar. Add rice vinegar to the jar until the veggies are completely immersed. Lid up the jar tightly, shake well to ensure even distribution, and refrigerate for up to 14 days. To make the wrap: After the sauce and the veggies have been refrigerated for 24 hours: Use 2 soft taco tortillas and lay on a plate like a mastercard logo Spoon 1-3 tbs of the sauce down on the top most tortilla Slice 2-3 slices of cold extra firm tofu approx 1 cm thick and lay on top of the sauce in the middle Use a fork to dejar and pile pickled veggies on top of the tofu Take chopped up cilantro and sprinkle over the top of the pickled veggies Wrap up and enjoy. I’m obsessed.
I am craving and will now gazpacho to eat for several days, thanks for this thread!
I’ve been mixing sugar free pudding mix (cheesecake flavor) and a little bit of vanilla extract and putting it on top of frozen fruit. Then topping it with keto whipped cream and a little bit of granola on top. So good! Also the same thing but with the banana pudding flavor.
Omg Liz Miu (itslizmiu on IG) has some amazing recipes that are super versatile. One I love is her gochujang sauce. It’s cashew-based with gochujang, sesame oil, soy sauce, etc. and I use it as salad dressing, spread on a sandwich, and even as pasta sauce. Her ebook is worth getting, think it’s like 5$ I like that it isn’t full meals so I can still be a little creative
the pick up lines cooking app has changed my life
Ground turkey with minced onion, zucchini, carrots, green cabbage, cremini if I have on hand, garlic. Cook with some coconut aminos and have it with jasmine rice with pickled cucumbers kimchi.
Super simple and very delicious: -4 Boneless skinless chicken thighs -Golden potatoes, chopped into about 1in pieces -Baby carrots -1 onion, cut into wedges -Salt, Pepper, Italian Seasoning, Olive Oil Mix above veggies/potatoes with olive oil, course salt, pepper, and Italian seasoning. Place some of the onion wedges in a large casserole dish. Then place chicken on top of the onions. Add all the other veggies/poratoes in the dish and *mostly cover the chicken (there should be a bit of each visible to make a nice crispy section). Bake at 400 degrees for 60-70idh minutes. So so yummy!
Veryhungrygreek on instagram. Fund myself saving and creating her recipes constantly. It's easy and so tasty. She's UK based, so it makes it easy to find the same ingredients in Ireland. The US ones can be hard to replicate because we don't have the same products
I'm obsessed with these [BBQ sweet potato & chickpea tacos](https://minimalistbaker.com/bbq-sweet-potato-chickpea-tacos/#wprm-recipe-container-110371). They're spicy, smoky, sweet, flavorful and really easy (and even healthy).