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Sesame-Ginger Slaw Dressing
Zesty Sesame & Fresh Ginger Slaw Vinaigrette
Ingredients:
3 tbsp rice vinegar
2 tbsp soy sauce (low sodium preferred)
1 tbsp toasted sesame oil
2 tbsp olive oil or neutral oil
1 tbsp honey or maple syrup
1 tbsp fresh ginger, grated
1 garlic clove, finely minced
1 tsp Dijon mustard (optional, for added depth)
1 tbsp lime juice or lemon juice
1 tsp sesame seeds (plus more for garnish)
Salt and black pepper, to taste
Directions:
In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, and honey until well combined.
Stir in the grated ginger, minced garlic, lime juice, and Dijon mustard (if using).
Add sesame seeds and season with salt and pepper to taste.
Whisk or shake well to emulsify the dressing.
Drizzle over slaw or cabbage salads and toss well just before serving. Store leftovers in the fridge for up to 5 days.
Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
Kcal: 90 kcal (per 2 tbsp) | Servings: About 6 servings
#sesamedressing #gingervinaigrette #asianslaw #slawdressing #saladdressing #homemadedressing #gingerflavor #healthycondiments #quickrecipes #lowcarbdressings #veganfriendly #mealprepideas #toastedflavors #coleslawupgrade #saladtopping #dressingrecipe #plantbasedrecipes #flavorboost #cleaneating #homemadeessentials
Say goodbye to boring slaws! This Sesame-Ginger Dressing is the flavor bomb your cabbage has been waiting for.Sesame-Ginger Slaw Dressing Zesty Sesame & Fresh Ginger Slaw Vinaigrette Ingredients: 3 tbsp rice vinegar 2 tbsp soy sauce (low sodium preferred) 1 tbsp toasted sesame oil 2 tbsp olive oil or neutral oil 1 tbsp honey or maple syrup 1 tbsp fresh ginger, grated 1 garlic clove, finely minced 1 tsp Dijon mustard (optional, for added depth) 1 tbsp lime juice or lemon juice 1 tsp sesame seeds (plus more for garnish) Salt and black pepper, to taste Directions: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, olive oil, and honey until well combined. Stir in the grated ginger, minced garlic, lime juice, and Dijon mustard (if using). Add sesame seeds and season with salt and pepper to taste. Whisk or shake well to emulsify the dressing. Drizzle over slaw or cabbage salads and toss well just before serving. Store leftovers in the fridge for up to 5 days. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 90 kcal (per 2 tbsp) | Servings: About 6 servings #sesamedressing #gingervinaigrette #asianslaw #slawdressing #saladdressing #homemadedressing #gingerflavor #healthycondiments #quickrecipes #lowcarbdressings #veganfriendly #mealprepideas #toastedflavors #coleslawupgrade #saladtopping #dressingrecipe #plantbasedrecipes #flavorboost #cleaneating #homemadeessentials Say goodbye to boring slaws! This Sesame-Ginger Dressing is the flavor bomb your cabbage has been waiting for.
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Teriyaki Chicken and Noodle Salad
Sweet Teriyaki Chicken Noodle Salad with Crunchy Veggies and Sesame Dressing
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1/4 cup teriyaki sauce
1 tbsp sesame oil
For the Noodle Salad:
200g (7 oz) soba noodles or rice noodles
1 cup shredded red cabbage
1 cup julienned carrots
1/2 red bell pepper, thinly sliced
1/2 cucumber, julienned
2 green onions, sliced
2 tbsp sesame seeds (toasted)
Fresh cilantro or mint (optional, for garnish)
For the Dressing:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp honey or maple syrup
1 tsp grated ginger
1 garlic clove, minced
Directions:
Marinate the chicken in teriyaki sauce for 20–30 minutes.
Grill or pan-sear chicken in sesame oil over medium-high heat until cooked through and caramelized (about 6–8 minutes per side). Let rest, then slice.
Cook noodles according to package instructions. Rinse under cold water and drain well.
In a large bowl, combine noodles, cabbage, carrots, bell pepper, cucumber, and green onions.
In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and toss to coat.
Top salad with sliced teriyaki chicken and sprinkle with sesame seeds and herbs.
Serve immediately or chill for a refreshing noodle bowl.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 420 kcal (per serving) | Servings: 4 servings
#teriyakichicken #noodlesalad #asianflavors #summersalad #coldnoodlebowl #mealprepideas #healthyasianrecipes #japanesefusion #sobaandchicken #crunchysalad #teriyakibowl #refreshinglunch #easymealideas #highproteinmeal #saladbowlgoals #homemadenoodlesalad #gingergarlicdressing #weekdaydinner #boldflavors #freshandfast
Need a cool, satisfying meal? This Teriyaki Chicken & Noodle Salad is bursting with flavor and crunch — and it’s so easy to make!Teriyaki Chicken and Noodle Salad Sweet Teriyaki Chicken Noodle Salad with Crunchy Veggies and Sesame Dressing Ingredients: For the Chicken: 2 boneless, skinless chicken breasts 1/4 cup teriyaki sauce 1 tbsp sesame oil For the Noodle Salad: 200g (7 oz) soba noodles or rice noodles 1 cup shredded red cabbage 1 cup julienned carrots 1/2 red bell pepper, thinly sliced 1/2 cucumber, julienned 2 green onions, sliced 2 tbsp sesame seeds (toasted) Fresh cilantro or mint (optional, for garnish) For the Dressing: 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sesame oil 1 tsp honey or maple syrup 1 tsp grated ginger 1 garlic clove, minced Directions: Marinate the chicken in teriyaki sauce for 20–30 minutes. Grill or pan-sear chicken in sesame oil over medium-high heat until cooked through and caramelized (about 6–8 minutes per side). Let rest, then slice. Cook noodles according to package instructions. Rinse under cold water and drain well. In a large bowl, combine noodles, cabbage, carrots, bell pepper, cucumber, and green onions. In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and toss to coat. Top salad with sliced teriyaki chicken and sprinkle with sesame seeds and herbs. Serve immediately or chill for a refreshing noodle bowl. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal (per serving) | Servings: 4 servings #teriyakichicken #noodlesalad #asianflavors #summersalad #coldnoodlebowl #mealprepideas #healthyasianrecipes #japanesefusion #sobaandchicken #crunchysalad #teriyakibowl #refreshinglunch #easymealideas #highproteinmeal #saladbowlgoals #homemadenoodlesalad #gingergarlicdressing #weekdaydinner #boldflavors #freshandfast Need a cool, satisfying meal? This Teriyaki Chicken & Noodle Salad is bursting with flavor and crunch — and it’s so easy to make!
· 0 Комментарии ·0 Поделились ·45Кб Просмотры
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Mexican Street Corn and Avocado Salad
Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija
Ingredients:
4 ears of corn, husked (or 3 cups corn kernels)
1 tablespoon olive oil
2 ripe avocados, diced
1/2 cup crumbled cotija cheese (or feta)
1/4 cup red onion, finely diced
1/4 cup chopped fresh cilantro
Juice of 2 limes
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Optional: jalapeño, seeded and finely diced, for heat
Directions:
Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob.
In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick.
Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 320 kcal | Servings: 4 servings
#mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired
Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!Mexican Street Corn and Avocado Salad Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija Ingredients: 4 ears of corn, husked (or 3 cups corn kernels) 1 tablespoon olive oil 2 ripe avocados, diced 1/2 cup crumbled cotija cheese (or feta) 1/4 cup red onion, finely diced 1/4 cup chopped fresh cilantro Juice of 2 limes 1/4 cup mayonnaise 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and black pepper to taste Optional: jalapeño, seeded and finely diced, for heat Directions: Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob. In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick. Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 320 kcal | Servings: 4 servings #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
· 0 Комментарии ·0 Поделились ·45Кб Просмотры
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Broccoli and Stilton Soup
Creamy Broccoli & Blue Cheese Soup Elegance
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 medium potato, peeled and diced
1 liter vegetable stock
500g broccoli, chopped (including stalks)
150g Stilton cheese, crumbled
Salt and freshly ground black pepper, to taste
100ml single cream (optional, for extra richness)
Croutons or toasted walnuts, for garnish
Directions:
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
Stir in the diced potato and cook for another 2 minutes.
Pour in the vegetable stock and bring to a gentle boil. Simmer for 10 minutes until the potato begins to soften.
Add the chopped broccoli and cook for a further 8–10 minutes, or until all vegetables are tender.
Remove the pot from heat. Allow to cool slightly before blending the soup with an immersion blender or in batches using a standard blender, until smooth.
Stir in the crumbled Stilton and gently reheat the soup. Add cream if using. Season with salt and black pepper to taste.
Serve hot, garnished with croutons or a sprinkle of toasted walnuts.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 270 kcal | Servings: 4 servings
#broccolisoup #stiltonsoup #comfortfood #fallrecipes #souprecipe #easymeals #vegetariansoup #broccoli #bluecheese #weeknightdinners #homemadesoup #winterwarmers #savoryrecipes #onepotmeals #seasonalfood #souprecipeideas #healthycomfortfood #cheeselovers #gourmetsoup #quickdinners
Nothing beats a warm bowl of Broccoli and Stilton Soup on a chilly day! Creamy, cheesy, and absolutely comforting.Broccoli and Stilton Soup Creamy Broccoli & Blue Cheese Soup Elegance Ingredients: 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 1 medium potato, peeled and diced 1 liter vegetable stock 500g broccoli, chopped (including stalks) 150g Stilton cheese, crumbled Salt and freshly ground black pepper, to taste 100ml single cream (optional, for extra richness) Croutons or toasted walnuts, for garnish Directions: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened. Stir in the diced potato and cook for another 2 minutes. Pour in the vegetable stock and bring to a gentle boil. Simmer for 10 minutes until the potato begins to soften. Add the chopped broccoli and cook for a further 8–10 minutes, or until all vegetables are tender. Remove the pot from heat. Allow to cool slightly before blending the soup with an immersion blender or in batches using a standard blender, until smooth. Stir in the crumbled Stilton and gently reheat the soup. Add cream if using. Season with salt and black pepper to taste. Serve hot, garnished with croutons or a sprinkle of toasted walnuts. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 270 kcal | Servings: 4 servings #broccolisoup #stiltonsoup #comfortfood #fallrecipes #souprecipe #easymeals #vegetariansoup #broccoli #bluecheese #weeknightdinners #homemadesoup #winterwarmers #savoryrecipes #onepotmeals #seasonalfood #souprecipeideas #healthycomfortfood #cheeselovers #gourmetsoup #quickdinners Nothing beats a warm bowl of Broccoli and Stilton Soup on a chilly day! Creamy, cheesy, and absolutely comforting.
· 0 Комментарии ·0 Поделились ·45Кб Просмотры
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Beef and Mango Salsa
Grilled Spiced Beef with Fresh Mango Salsa and Lime Zest
Ingredients:
For the Beef:
1 lb (450g) flank steak or sirloin, trimmed
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Juice of 1 lime
For the Mango Salsa:
1 large ripe mango, diced
1/2 red bell pepper, finely diced
1/4 red onion, finely chopped
1 jalapeño, seeded and minced (optional)
Juice of 1 lime
2 tablespoons chopped fresh cilantro
Salt to taste
Directions:
In a small bowl, combine olive oil, cumin, chili powder, garlic powder, salt, pepper, and lime juice. Rub mixture all over the beef. Let marinate for 15–30 minutes.
While the beef marinates, prepare the mango salsa by mixing diced mango, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Set aside.
Heat a grill or skillet over medium-high heat. Cook the beef for 4–5 minutes per side or until your desired doneness. Let rest 5 minutes, then slice thinly against the grain.
Serve the sliced beef topped with fresh mango salsa. Great with rice, in tacos, or on salad greens.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 410 kcal | Servings: 4 servings
#beefrecipes #mangosalsa #grilledbeef #tropicalflavors #beefdinner #salsatime #lowcarbmeals #meatlover #easygrilling #summerflavors #citrusbeef #mangorecipes #spicyandsweet #flavorfusion #easymeals #bbqseason #quickdinners #proteinpacked #glutenfreeeats #freshandfast
Juicy grilled beef + sweet & spicy mango salsa = the flavor combo you didn’t know you needed! Ready in under 30 mins.Beef and Mango Salsa Grilled Spiced Beef with Fresh Mango Salsa and Lime Zest Ingredients: For the Beef: 1 lb (450g) flank steak or sirloin, trimmed 1 tablespoon olive oil 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Salt and freshly ground black pepper to taste Juice of 1 lime For the Mango Salsa: 1 large ripe mango, diced 1/2 red bell pepper, finely diced 1/4 red onion, finely chopped 1 jalapeño, seeded and minced (optional) Juice of 1 lime 2 tablespoons chopped fresh cilantro Salt to taste Directions: In a small bowl, combine olive oil, cumin, chili powder, garlic powder, salt, pepper, and lime juice. Rub mixture all over the beef. Let marinate for 15–30 minutes. While the beef marinates, prepare the mango salsa by mixing diced mango, red bell pepper, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt in a bowl. Set aside. Heat a grill or skillet over medium-high heat. Cook the beef for 4–5 minutes per side or until your desired doneness. Let rest 5 minutes, then slice thinly against the grain. Serve the sliced beef topped with fresh mango salsa. Great with rice, in tacos, or on salad greens. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 410 kcal | Servings: 4 servings #beefrecipes #mangosalsa #grilledbeef #tropicalflavors #beefdinner #salsatime #lowcarbmeals #meatlover #easygrilling #summerflavors #citrusbeef #mangorecipes #spicyandsweet #flavorfusion #easymeals #bbqseason #quickdinners #proteinpacked #glutenfreeeats #freshandfast Juicy grilled beef + sweet & spicy mango salsa = the flavor combo you didn’t know you needed! Ready in under 30 mins.
· 0 Комментарии ·0 Поделились ·45Кб Просмотры
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Basil Ice Cream
Velvety Basil Ice Cream with a Hint of Vanilla
Ingredients:
1 cup fresh basil leaves, packed
1 cup whole milk
2 cups heavy cream
3/4 cup granulated sugar
5 large egg yolks
1 teaspoon pure vanilla extract
Pinch of salt
Directions:
In a saucepan, combine basil leaves and milk. Heat gently over medium heat until just steaming, then remove from heat and let steep for 30 minutes.
Strain the milk to remove basil, pressing to extract flavor. Discard solids.
In a medium bowl, whisk egg yolks with sugar until pale and creamy.
Reheat the basil-infused milk until warm, then slowly whisk it into the egg mixture to temper the yolks.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil).
Remove from heat, stir in vanilla, salt, and heavy cream. Chill the custard in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm.
Prep Time: 30 minutes (plus chilling) | Churn Time: 20 minutes | Total Time: 6 hours (including chilling)
Kcal: 275 kcal | Servings: 6 servings
#basilicecream #herbaldessert #gourmeticecream #homemadeicecream #freshbasil #summertreats #unusualflavors #icecreamrecipes #artisanalicecream #creamybasil #basildessert #custardicecream #vanillabasil #flavorfusion #coolingdesserts #icecreamlover #icecreamfromscratch #freshflavors #greendesserts #sweetandsavory
Turn your herb garden into dessert magic! This Basil Ice Cream is smooth, creamy, and surprisingly refreshing. A must-try this summer!Basil Ice Cream Velvety Basil Ice Cream with a Hint of Vanilla Ingredients: 1 cup fresh basil leaves, packed 1 cup whole milk 2 cups heavy cream 3/4 cup granulated sugar 5 large egg yolks 1 teaspoon pure vanilla extract Pinch of salt Directions: In a saucepan, combine basil leaves and milk. Heat gently over medium heat until just steaming, then remove from heat and let steep for 30 minutes. Strain the milk to remove basil, pressing to extract flavor. Discard solids. In a medium bowl, whisk egg yolks with sugar until pale and creamy. Reheat the basil-infused milk until warm, then slowly whisk it into the egg mixture to temper the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat, stir in vanilla, salt, and heavy cream. Chill the custard in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm. Prep Time: 30 minutes (plus chilling) | Churn Time: 20 minutes | Total Time: 6 hours (including chilling) Kcal: 275 kcal | Servings: 6 servings #basilicecream #herbaldessert #gourmeticecream #homemadeicecream #freshbasil #summertreats #unusualflavors #icecreamrecipes #artisanalicecream #creamybasil #basildessert #custardicecream #vanillabasil #flavorfusion #coolingdesserts #icecreamlover #icecreamfromscratch #freshflavors #greendesserts #sweetandsavory Turn your herb garden into dessert magic! This Basil Ice Cream is smooth, creamy, and surprisingly refreshing. A must-try this summer!
· 0 Комментарии ·0 Поделились ·45Кб Просмотры
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