Good Food Every Day

Strawberries Arnaud

Sat, 05 Sep 2026 13:42:46 GMT

Posted by: nverland

Strawberries Arnaud

Ingredients

1 cup ruby port
1 cup red burgundy-style wine
½ orange, sliced
1 lime, sliced
1 cinnamon stick
½ cup granulated sugar
3 cups vanilla ice cream
3 cups sliced fresh strawberries
Lightly sweetened whipped cream
Six whole, perfect strawberries with their stems
Sprigs of mint

Instructions

In a medium saucepan, combine the port and wine and place over medium-high heat. Bring to a boil, and then add the orange and lime slices, the spices and sugar. Return to a boil, then remove from the heat and cool for a t least 30 minutes. Strain the sauce, cover and refrigerate until serving (the sauce will keep for up to two weeks).

To serve, place one scoop of ice cream in each 6 champagne glasses. Cover the ice cream with sliced strawberries and drizzle generously with the port sauce. Add a dollop of whipped cream, a whole strawberry and a sprig of fresh mint for show. Serve at once.

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Radish Slaw

Wed, 02 Sep 2026 10:21:53 GMT

Posted by: nverland

Radish Slaw
Serves 4

Ingredients

1 bunch white radishes, trimmed
2 carrots
1 small zucchini
Salt and freshly ground black pepper, to taste
2 tablespoons white-wine vinegar
1/2 teaspoon dry mustard
1 teaspoon dried oregano
6 tablespoons olive oil
2 ounces Gorgonzola cheese, finely crumbled

Instructions

By hand or using a food processor, shred radishes, carrots, and zucchini and combine in a bowl. Season with salt and pepper and toss to combine.
In a separate bowl, whisk together vinegar and mustard until mustard is dissolved. Stir in oregano. Gradually whisk in oil.
Pour dressing over shredded vegetables and toss to coat. Cover and refrigerate for 2 to 3 hours or until lightly chilled.
Just before serving, add Gorgonzola and toss to incorporate.

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Smashed Chickpea Avocado Salad Sandwiches

Sat, 29 Aug 2026 13:49:19 GMT

Posted by: nverland

Smashed Chickpea Avocado Salad Sandwiches
Prep Time 15 minutes Total Time 15 minutes Servings 3

Ingredients

US Customary
1 ripe avocado
1 tablespoon lemon juice, plus more to taste
½ teaspoon salt, plus more to taste
1 (15 ounce) can chickpeas drained and rinsed
½ medium red bell pepper, diced
1 medium carrot, diced
¼ cup red onion, diced
2 tablespoons fresh cilantro, finely chopped
Black pepper, to taste
6 slices sandwich bread

Optional Toppings

Lettuce
Sliced tomato
Sliced onion

Metric
1 ripe avocado
14.79 ml lemon juice, plus more to taste
3 g salt, plus more to taste
1 (15 ounce) can chickpeas drained and rinsed
1/2 medium red bell pepper, diced
1 medium carrot, diced
40 g red onion, diced
0.8 g fresh cilantro, finely chopped
Black pepper, to taste
6 slices sandwich bread

Optional Toppings

Lettuce
Sliced tomato
Sliced onion

( Read more... )

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Chilled Creamy Zucchini Soup with Tarragon

Wed, 26 Aug 2026 10:27:29 GMT

Posted by: nverland

Chilled Creamy Zucchini Soup with Tarragon
Servings: 6 to 8 Active time: 25 mins Total time: 35 mins, plus at least 2 hours’ cooling time

Ingredients

2 tablespoons olive oil
1 medium yellow onion (about 8 ounces), chopped
3 cloves garlic, sliced
1 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 pounds zucchini (6 medium) halved lengthwise and sliced across
4 cups low-sodium chicken broth or vegetable broth
One (15-ounce) can no-salt-added great northern or cannellini beans, rinsed and drained
2 tablespoons fresh tarragon leaves, plus more for garnish
1 teaspoon finely grated fresh lemon zest, or more to taste
1 cup plain Greek yogurt (low-fat or whole)

Steps

1. In a large pot over medium-low heat, heat the oil until shimmering. Add the onion, garlic, salt and pepper and cook, stirring, until just tender, about 2 minutes. Add the zucchini and broth, increase the heat to high and bring to a boil.
2. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10 minutes. Stir in the beans, tarragon and lemon zest, and remove from the heat.
3. Let the soup cool completely, then add the yogurt and, using an immersion blender (or a regular blender), puree until smooth. Taste, and season with additional salt, if desired. Transfer to a lidded container and refrigerate for at least 2 hours or until thoroughly chilled.
4. When ready to serve, ladle the soup into individual bowls and garnish each with a few tarragon leaves.

Make Ahead: Chill the soup at least 2 hours before serving.

Storage Notes: Refrigerate in an airtight container for up to 3 days.

Substitution suggestions + other tips and ideas:

If you can’t have onions or garlic, use an infused oil.
Sick of zucchini? This would work with yellow squash, potatoes or sweet potatoes, and carrots.
Out of beans? Try thickening this soup with boiled potatoes or stale bread.
Not a fan of tarragon? Try mint or dill.

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Blackberry Lavender Ice Cream Sandwiches

Sat, 22 Aug 2026 14:28:31 GMT

Posted by: nverland

Blackberry Lavender Ice Cream Sandwiches
Prep Time 30 minutes Cook Time 4 hours 15 minutes Total Time 4 hours 45 minutes
Servings: 12 sandwiches

Ingredients

Jam
6 cups fresh or frozen blackberries
1/2 cup honey
1 tablespoon lemon juice
1-2 tablespoons dried lavender

Cookies
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
6 ounces white chocolate, finely chopped
1/4 cup granulated sugar
1 teaspoon dried lavender
1 quart vanilla ice cream

Instructions

1. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken more as it cools.
2. Line a 9x13 inch pan with parchment paper. In a bowl, combine the ice cream and jam until swirled/mixed. Don't over mix, you want swirls. Spread the ice cream in an even layer, then cover and freeze until firm, at least 2 hours.
3. Preheat oven to 350° F. In a bowl, cream together the butter, honey, and vanilla until combined, 3-5 minutes. Add the flour, baking soda, cinnamon, and salt. Beat until combined. Mix in the white chocolate. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.
4. Divide the dough in half. Roll out one disk of dough between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2x2 inch). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.
5. Combine the lavender and sugar, then lightly sprinkle the lavender sugar over the cookies. Bake 10-12 minutes. Let cool.
6. Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!

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Bomb Pop Cocktail

Wed, 19 Aug 2026 13:30:23 GMT

Posted by: nverland

Bomb Pop Cocktail
Yield:1 cocktail Prep:10 min

Ingredients

1 ounce grenadine syrup
Ice cubes
2 ounces prepared limeade
1-1/2 ounces tequila
1/2 ounce blue curacao
Bomb pop popsicle, for garnish

Directions

1 - Add grenadine to an empty cocktail glass. Add ice. Pour limeade down the twisted part of a bar spoon into the glass.
2 - In a mixing glass, combine tequila and blue curacao. Pour the mixture down the twisted part of the bar spoon. Garnish with bomb pop popsicle. Serve immediately.

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Creamed Peas and Potatoes

Sat, 15 Aug 2026 13:15:51 GMT

Posted by: nverland

Creamed Peas and Potatoes
Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 6 servings

Ingredients

1½ pounds very small baby potatoes halved
8 ounces shelled English peas about 1½ cups worth
1 tablespoon butter
1 tablespoon all-purpose flour
¼ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste
1 cup milk

Instructions

Place the halved potatoes in a large saucepan. Cover with water and bring to a boil over high heat. Reduce to a simmer and continue cooking for 7-9 minutes, just until fork tender. Drain in a colander.
In the same saucepan, bring about an inch of water to a boil. Add the peas and cook for 90 seconds, until just barely tender. Add the peas to the colander with the potatoes.
Add butter to the same saucepan used for the peas and melt over medium heat. Add the flour and stir with a whisk to make a thick paste. Gradually add the milk, whisking constantly until slightly thickened, about 3-4 minutes. Season to taste with salt and pepper.

Add the potatoes and peas to the sauce. Simmer over low heat for about 5 minutes, until everything is well coated. Serve warm.

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Iced Cinnamon Honey Latte

Wed, 12 Aug 2026 10:30:02 GMT

Posted by: nverland

Iced Cinnamon Honey Latte.
Prep Time 5 minutes Total Time 5 minutes Servings: 2 lattes

Ingredients

US Customary
1/2 cup milk of your choice
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
flaky sea salt
4 warm espresso shots or 6 ounces of coffee
1 tablespoon honey, plus more to taste
Ice

Metric
118.29 ml milk of your choice
0.5 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
flaky sea salt
4 warm espresso shots or 6 ounces of coffee
1 tablespoon honey, plus more to taste
ice

Instructions

1. Add the milk, vanilla bean paste, cinnamon, and sea salt to a blender or tall glass. Blend or froth until foamy, about 1 minute.
2. Divide the espresso between 2 glasses and stir in the honey. Fill each glass with ice.
3. Pour the frothy milk over and gently stir. Enjoy!

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Recipe: "Corn and Tomatillo Skillet Dish"

Mon, 10 Aug 2026 05:19:59 GMT

Posted by: ysabetwordsmith

I made two batches of this recently. It is delicious and quite popular. \o/

"Corn and Tomatillo Skillet Dish"

Ingredients:
corn kernels from two cooked ears of sweet corn
4-6 tomatillos, diced
olive oil
several sprigs of Italian flat parsley
about a tablespoon freeze-dried green onion
1 teaspoon dried cilantro
Bragg Organic Sprinkle 24 Herbs & Spices
a pinch of sea salt
1-3 teaspoons lime juice
about a teaspoon of honey (optional)

( Read more... )

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Recipe: "Corn and Tomato Chop Salad"

Mon, 10 Aug 2026 02:23:58 GMT

Posted by: ysabetwordsmith

I made this tonight. It was delicious and refreshing.

"Corn and Tomato Chop Salad"

Ingredients:
corn kernels from one cooked ear of sweet corn
1/2 medium heirloom tomato
about 1/4 cup diced fresh mozzarella pearls
4 large basil leaves
1/2 teaspoon apple cider vinegar
2 teaspoons full-flavor olive oil
1/2 teaspoon Santorini Seasoning
pinch of sea salt
about a teaspoon of honey (optional)

( Read more... )

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Chicken Artichoke Melts

Sat, 08 Aug 2026 13:18:27 GMT

Posted by: nverland

Chicken Artichoke Melts
Storage: Refrigerate for up to 4 days.
Servings: 4 Active time: 20 mins Total time: 35 mins

Ingredients

Four (6-ounce) boneless, skinless chicken breast halves
1 tablespoon olive oil
1/2 teaspoon freshly cracked black pepper, divided
1 cup frozen artichoke hearts, defrosted and finely chopped
1/2 cup grated parmesan cheese
1 tablespoon cream cheese, softened
1/2 teaspoon granulated garlic
1/4 teaspoon fine salt
Chopped fresh flat-leaf parsley, for serving

Steps

1. Position a rack in the middle of the oven and preheat to 400 degrees. Have ready a large sheet pan.

2. Place each piece of chicken between two pieces of plastic wrap and use a mallet or rolling pin to pound the pieces to about 3/4-inch thickness. Pat the chicken dry, then rub each piece on both sides with the oil, place on the sheet pan and sprinkle with 1/4 teaspoon of the pepper.

3. In a medium bowl, use a fork to thoroughly mix together the artichoke hearts, parmesan, cream cheese, granulated garlic, salt and the remaining 1/4 teaspoon of pepper until combined.

4. Top each chicken piece with a quarter of the artichoke mixture, spreading it in an even layer.

5. Roast for about 15 minutes, or until the chicken is just cooked through and registers 165 degrees on an instant-read thermometer. Turn on the broiler and broil for 2 to 3 minutes, or until the topping is nicely browned. Divide among plates, garnish with parsley and serve.

Substitution suggestions:

Parmesan cheese >> pecorino Romano or grana Padano.
Cream cheese >> fresh goat cheese (chèvre).
Parsley >> dill or basil.

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The Best Vegan BLT Sandwich

Wed, 05 Aug 2026 10:33:53 GMT

Posted by: nverland

The Best Vegan BLT Sandwich
Prep Time 10 minutes Cook Time 10 minutes Optional Marinating Time 30 minutes Total Time 50 minutes

Ingredients

US Customary

For the Sriracha Mayo
⅓ cup vegan mayonnaise
2 teaspoons sriracha sauce, or to taste

For the Tempeh Bacon
3 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 (8 ounce or 227 gram) package tempeh, thinly sliced (¼ inch or thinner)
2 tablespoons vegetable oil

For the Sandwiches
6 slices sourdough bread
½ medium head romaine lettuce
1 large tomato, sliced
1 avocado sliced
Salt and pepper, to taste

Metric

For the Sriracha Mayo
74.67 g vegan mayonnaise
9.86 ml sriracha sauce, or to taste

For the Tempeh Bacon
44.36 ml soy sauce
14.79 ml maple syrup
14.79 ml apple cider vinegar
4.93 ml liquid smoke
1 g smoked paprika
1.5 g garlic powder
1 (8 ounce or 227 gram) package tempeh, thinly sliced (¼ inch or thinner)
29.57 ml vegetable oil

For the Sandwiches
6 slices sourdough bread
1/2 medium head romaine lettuce
1 large tomato, sliced
1 avocado sliced
Salt and pepper, to taste

Instructions

To make the sriracha mayo, stir the vegan mayonnaise and sriracha sauce together in a small bowl. Taste-test and add more sriracha if desired. Place the bowl in the fridge while you make the tempeh bacon.
To make the tempeh bacon, first stir together the soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, and garlic powder.
Place the sliced tempeh into a shallow dish and pour the marinade over it. Optionally, let the tempeh marinade for 30 minutes.
Coat the bottom of a medium skillet with the oil and place it over medium heat.
When the oil is hot, add tempeh strips in an even layer. Cook the tempeh slices in batches, for about 5 minutes on each side, until darkened and crispy. Periodically drizzle some of the extra marinade over the tempeh as it cooks. Transfer the tempeh bacon to a plate when done.
Toast the sourdough bread.
Slather each slice of sourdough with sriracha mayo, then pair up the slices and stuff them with lettuce, tomato, avocado and tempeh bacon, sprinkling the tomato and avocado slices with salt and pepper to taste.
Serve.

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Avocado Pine Nut Salad

Sat, 01 Aug 2026 13:19:17 GMT

Posted by: nverland

Avocado Pine Nut Salad
Prep: 15 minutes Total: 15 minutes Servings: 8 servings

Ingredients

DRESSING:
4 tablespoons white wine vinegar
3 tablespoons olive oil
1½ tablespoons Dijon mustard
salt and pepper, to taste

SALAD:
1 head green leaf lettuce, cleaned and chopped
1 head red leaf lettuce, cleaned and chopped
2 medium vine-ripened tomatoes, chopped
1 large avocado, chopped (about 1 cup)
⅓ cup pine nuts, toasted
¼ cup shredded mozzarella cheese

Instructions

PREPARE THE DRESSING:
Place the dressing ingredients in a shaker jar. Shake well (or whisk in a bowl) and refrigerate until chilled.

PREPARE THE SALAD:
Add the salad ingredients to a large bowl and toss with the chilled dressing (add a little at a time until you have used a desired amount).
Serve immediately.

Notes

An easy way to toast raw pine nuts is to dry toast them in a heated saucepan, stirring often so that they do not burn (they burn easily if not watched).
Grill some chicken and marinate it in the salad dressing for a great summer, main-dish salad!

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Recipe: "Green Smoothie with Options"

Sat, 01 Aug 2026 04:54:23 GMT

Posted by: ysabetwordsmith

This is a version of an older recipe, with ways to customize it or use whatever you have.

"Green Smoothie with Options"

Ingredients:
1/2 cup water
1 cup seedless green grapes OR honeydew melon
1/2 cup pineapple chunks
1/2 frozen banana (3-4 chunks)
1 kiwi OR lime, peeled and halved
2 cups baby spinach, stemmed OR 1/2 pound package of sprouts OR microgreens
1/2 cup ice cubes

( Read more... )

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Irresistible Texas Cheese Fries

Wed, 29 Jul 2026 10:35:20 GMT

Posted by: nverland

Irresistible Texas Cheese Fries
Serves4

Ingredients

1 bag frozen fries
2 cups shredded sharp cheddar cheese
8 pieces cooked thick cut bacon, crumbled
2 green onions, sliced
Fresh ground black pepper, to taste
2 tablespoons sriracha

Ingredients

Bake fries according to directions on the bag until they are nice and crispy.

Remove fries from oven and top with Cheddar cheese, bacon, salt and pepper.

Return to oven and let cheese melt. Watch closely.

Remove from oven and top with green onions and sriracha.

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Mango-Strawberry Smoothie - vegan

Sat, 25 Jul 2026 13:45:33 GMT

Posted by: nverland

Mango-Strawberry Smoothie

Ingredients

1 1/2 cups orange juice, chilled
12.3 ounce package light silken tofu, chilled and drained
1 cup frozen unsweetened whole strawberries
1 medium mango, pitted, peeled, and chopped (about 1 cup)
Fresh mango chunks (optional)
Fresh whole strawberries (optional)
Orange sections (optional)

Directions

1 of 1 In a blender, combine the orange juice, tofu, cut-up mango and strawberries. Cover and blend until smooth. If desired, for garnish, thread additional mango chunks, strawberries, and orange sections on small skewers. Add a skewer to each serving. Serve immediately.

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Bok Lahong (Cambodian Green Papaya Salad)

Wed, 22 Jul 2026 10:25:46 GMT

Posted by: nverland

Bok Lahong (Cambodian Green Papaya Salad)
Total Time: 25 mins Servings: 4

Ingredients

*Dressing
1/4 cup tamarind concentrate
2 1/2 tablespoons light brown sugar
2 tablespoons fish sauce
1 tablespoon fresh lime juice, plus lime wedge for squeezing
1/2 teaspoon fermented shrimp paste
1/2 teaspoon kosher salt
2 small Thai chiles, stemmed
2 small garlic cloves

*Papaya Salad
1 small (about 1 1/4-pound) green papaya, unpeeled
10 large cherry tomatoes (4 ounces total)
1 carrot, unpeeled
1/2 cup packed fresh Thai basil leaves
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
3 tablespoons unsalted roasted peanuts
2 tablespoons crispy fried shallots

Directions

*Make the dressing: Process tamarind concentrate, brown sugar, fish sauce, lime juice, shrimp paste, salt, chiles, and garlic in a blender until very smooth, about 40 seconds.
*Make the salad: Peel long strands of papaya using a papaya peeler into a large bowl to equal 6 cups. Add tomatoes, crushing using your hands as they are added to bowl with papaya. Toss tomatoes with papaya strands until thoroughly combined.
*Peel long strands of carrot using papaya peeler; add to papaya mixture. Add basil, cilantro, mint, and Dressing; toss lightly for a slightly airy, bouncing salad. Top with peanuts and shallots, and squeeze a lime wedge over salad. Serve immediately.

*Make ahead
Serve the salad immediately so the papaya strands stay crisp.

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Recipe: "Cucumber Lime Agua Fresca"

Mon, 20 Jul 2026 02:06:29 GMT

Posted by: ysabetwordsmith

Today I made Cucumber Lime Agua Fresca.

"Cucumber Lime Agua Fresca"

Ingredients:
1 lime
1 cucumber
2 quarts water
1 teaspoon freeze-dried lemon powder
extra lime juice
about 1 cup sugar

( Read more... )

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Orzo Salad

Sat, 18 Jul 2026 13:11:41 GMT

Posted by: nverland

Orzo Salad
PREP TIME 30 min YIELD 16 servings

Ingredients

1 package (16 ounces) orzo pasta
1/4 cup water
1-1/2 cups fresh or frozen corn
24 cherry tomatoes, halved
2 cups crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted

Directions

Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
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In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
Just before serving, stir in almonds.

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How to Make Sauerkraut

Wed, 15 Jul 2026 10:22:32 GMT

Posted by: nverland

How to Make Sauerkraut
PREP TIME 1 day 1 hour TOTAL TIME 1 day 1 hour Servings 10

Ingredients
US Customary

8 cups red or green cabbage (finely grated or chopped)
1 ½ – 2 tsp sea salt (plus more to taste)
1 small beet (finely shredded)
3 whole carrots (finely shredded)
3 Tbsp fresh ginger (shredded / grated)
3 Tbsp fresh turmeric (shredded / grated)
4 cloves garlic (finely minced)

– Metric

908 g red or green cabbage (finely grated or chopped)
1 ½ - 2 tsp sea salt (plus more to taste)
82 g beet (finely shredded)
183 g carrots (finely shredded)
18 g fresh ginger (shredded / grated)
18 g fresh turmeric (shredded / grated)
12 g garlic (finely minced)

( Read more... )

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Watermelon Fries and Strawberry Dip

Sat, 11 Jul 2026 12:57:59 GMT

Posted by: nverland

Watermelon Fries and Strawberry Dip
Prep Time: 20 mins Total Time: 20 mins Servings: 6 Yield: 6 1/2 to 8 cups, 3/4 cup dip

Ingredients

1 mini seedless watermelon (4 to 5 lb.)

2 large strawberries, hulled
1/2 cup low fat vanilla-flavored Greek yogurt
1 Tbsp. honey
1/2 tsp. lime zest

Directions

Cut the rind off of the top and bottom of the watermelon, about 1-inch thick. Stand the watermelon up on one of the cut sides. Cut the rind off from the top down rotating the watermelon as you go. Using the crinkle cutter cut the watermelon in half lengthwise. Place watermelon half, cut side down, on cutting board crinkle cut crosswise into 1/2" slices, getting half moons. Working with each slice crinkle cut fruit into 1/2-inch-thick sticks from there. Using a crinkle cutter, cut each slice into 1/2-inch fries.

For the dip, in a small blender or food processor combine strawberries, yogurt, honey, and lime zest (if using). Cover and blend until smooth. Serve fries with dip.

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Asian Vegetable Pasta Salad

Wed, 08 Jul 2026 10:28:16 GMT

Posted by: nverland

Asian Vegetable Pasta Salad

Ingredients
3 oz linguini
8 oz fresh sugar snap peas
2 c celery thinly sliced
1 c red bell pepper thinly sliced
1/2 c scallions sliced

DRESSING
1/4 c rice wine vinegar
1/4 c low sodium soy sauce
1-1/2 Tbsp toasted sesame oil
1 tsp spicy (chili) toasted sesame oil
2 tsp peeled fresh ginger grated
1 large garlic clove grated
1/2 tsp sugar
1 Fresno chile seeded and finely chopped (optional)

GARNISHES- USE ANY OR ALL
Chopped cilantro
Dry roasted peanuts chopped
Crushed black pepper
Toasted sesame seeds or toasted almonds
Bean sprouts

Directions
1 Cook pasta according to package directions. Add the sugar snap peas during the last 2 minutes of cooking. Drain and rinse with cold water. Place cooled pasta/snap pea mixture in a large bowl, stir in the celery, red pepper, and scallions.
2 To make the dressing put all ingredients into a small jar, and shake to combine. Pour dressing over pasta/veggie mix, stir and refrigerate for a half hour or so. Garnish with some or all of suggested condiments.
3 Any vegetables you like should work in this recipe. Try green beans, broccoli, or carrots. You can also add a tablespoon of peanut butter to the dressing and make it a very kid friendly.

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Pink Panties Cocktail

Sat, 04 Jul 2026 13:11:36 GMT

Posted by: nverland

Pink Panties Cocktail
Serves: 2 8 oz glasses

Ingredients

1/2 cup of a 12oz can frozen pink lemonade concentrate
3 oz peach vodka
2 oz Malibu rum
1/2 cup vanilla ice cream
1/2 cup frozen strawberries
1 cup crushed ice

Instructions

In a blender, combine pink lemonade, liquors, ice cream, strawberries and ice.
Blend until smooth.
Pour into glasses, top with whip cream.
Enjoy!

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Brazilian Beer-Marinated Chicken

Wed, 01 Jul 2026 10:25:34 GMT

Posted by: nverland

Brazilian Beer-Marinated Chicken
Active Time 30 MIN Total Time 30 MIN Yield Serves: 4

Ingredients

4 garlic cloves, smashed
Four 1/4-inch slices of peeled fresh ginger, smashed
1 medium onion, thinly sliced
1 tablespoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds
1/2 green bell pepper, finely chopped
1/4 cup Dijon mustard
2 cups dark lager or stout (SEE NOTES)
1/4 cup vegetable oil
Four 6-ounce boneless, skinless chicken breast halves
2 tablespoons unsalted butter, melted
1/4 cup chopped cilantro
Lime wedges, for serving

Step 1 - In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times.
Step 2 - Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges.

Notes

Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil. It's available in most states.

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ROASTED VEGETABLE SANDWICHES WITH GARLIC AVOCADO AIOLI

Sat, 27 Jun 2026 13:03:57 GMT

Posted by: nverland

ROASTED VEGETABLE SANDWICHES WITH GARLIC AVOCADO AIOLI
Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 4

Ingredients
US
*For the Roasted Garlic Aioli
2 medium garlic bulbs
1 tablespoon olive oil
2 ripe avocados
3 tablespoons lemon juice
¾ teaspoon salt, or to taste
½ cup fresh basil leaves
3-4 tablespoons unsweetened non-dairy milk, as needed
*For the Roasted Veggies
8 ounces cremini mushrooms, cleaned and sliced
1 medium broccoli crown, broken into florets
1 medium red bell pepper, sliced into strips
1 small onion, roughly chopped
2 tablespoons olive oil
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
*For the Sandwiches
4 (6 inch) sandwich rolls, sliced open and optionally toasted
Fresh basil
Red pepper flakes, optional

Metric
*For the Roasted Garlic Aioli
2 medium garlic bulbs
14.79 ml olive oil
2 ripe avocados
44.36 ml lemon juice
3.7 g salt, or to taste
12 g fresh basil leaves
44.36 ml unsweetened non-dairy milk, as needed
*For the Roasted Veggies
226.8 g cremini mushrooms, cleaned and sliced
1 medium broccoli crown, broken into florets
1 medium red bell pepper, sliced into strips
1 small onion, roughly chopped
29.57 ml olive oil
2.46 g salt, or to taste
2.46 g black pepper, or to taste
*For the Sandwiches
4 (6 inch) sandwich rolls, sliced open and optionally toasted
Fresh basil
Red pepper flakes, optional

( Read more... )

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