Cold Cucumber-Wasabi Sauce Chilled Cucumber-Wasabi Cream with Lime and Fresh Herbs Ingredients: 1 cup cucumber, peeled, seeded, and finely grated 1/2 cup sour cream or plain Greek yogurt 1–2 tsp wasabi paste (adjust to taste) 1 tbsp lime juice 1 tsp rice vinegar 1 tsp honey or agave syrup (optional, for balance) 1 tbsp fresh chives or dill, finely chopped Salt to taste Cracked black pepper, to taste Directions: Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture. In a mixing bowl, combine the cucumber, sour cream (or yogurt), wasabi paste, lime juice, vinegar, and honey. Stir until smooth. Fold in chopped herbs and season with salt and black pepper to taste. Chill for at least 15 minutes before serving to let flavors meld. Serve cold as a dip, dressing, or topping for grilled seafood, sushi bowls, or crunchy vegetables. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 60 kcal (per 2 tbsp) | Servings: 6 servings #coldcucumbersauce #wasabisauce #sushisauce #diprecipes #japaneseinspired #coolcondiments #chilledsauce #greendip #wasabiflavor #yogurtbased #herbsauce #sourcreamdip #healthydips #zestyflavor #easyentertaining #summerdressing #vegetabledip #fusionflavors #seafoodsauce #freshflavors Turn the heat into chill with this Cold Cucumber-Wasabi Sauce — crisp, creamy, and full of zing! Perfect for sushi bowls or grilled fish.

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!

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!

Shrimp and Farro Salad Lemon-Herb Shrimp & Farro Salad with Feta and Arugula Ingredients: 1 cup farro 2 cups water or vegetable broth 1/2 teaspoon salt 1 lb shrimp, peeled and deveined 1 tablespoon olive oil Salt and pepper, to taste 2 cups baby arugula 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh parsley Juice of 1 lemon 1 tablespoon red wine vinegar 2 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard Directions: Rinse farro under cold water. In a pot, bring water or broth and salt to a boil. Add farro, reduce heat, and simmer uncovered for 25-30 minutes, or until tender. Drain excess liquid and let cool. Meanwhile, season shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat and sauté shrimp for 2-3 minutes per side, until pink and opaque. Remove and let cool slightly. In a small bowl, whisk together lemon juice, red wine vinegar, extra virgin olive oil, Dijon mustard, and a pinch of salt and pepper. In a large bowl, combine cooled farro, arugula, cherry tomatoes, red onion, feta, and parsley. Add shrimp and drizzle with the dressing. Toss gently to combine and serve warm or chilled. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 390 kcal | Servings: 4 servings #shrimpandfarro #healthysalad #grainbowl #easyseafoodrecipes #arugulasalad #summermeals #pescatarian #mediterraneandiet #wholegrain #highproteinmeal #shrimprecipes #simplelunch #mealprepideas #freshflavors #grainbasedsalad #hearthealthy #fetaandshrimp #quickhealthymeals #diabeticfriendly #coolmeals Fresh, herby, and packed with flavor! This Shrimp and Farro Salad is a perfect light meal or meal prep star!

Garlic Soy Vinaigrette Noodle Salad Cold Soba Noodle Salad with Garlic Soy Vinaigrette Ingredients: For the Salad: 8 oz soba noodles 1 cup shredded red cabbage 1 cup julienned carrots 1 cucumber, julienned 3 green onions, sliced 1/4 cup chopped cilantro 2 tablespoons toasted sesame seeds For the Garlic Soy Vinaigrette: 3 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon sesame oil 2 tablespoons olive oil 1 tablespoon honey or maple syrup 2 garlic cloves, finely minced 1 teaspoon grated fresh ginger (optional) Freshly ground black pepper, to taste Directions: Cook soba noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, garlic, ginger (if using), and black pepper until emulsified. In a large salad bowl, combine soba noodles, cabbage, carrots, cucumber, green onions, and cilantro. Drizzle with the garlic soy vinaigrette and toss gently to coat everything evenly. Sprinkle with toasted sesame seeds and serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 310 kcal | Servings: 4 servings #sobalover #garlicsoy #noodlesalad #healthyrecipes #asianinspired #sidedishes #plantbasedmeals #meatlessmonday #vinaigretterecipe #glutenfreeoption #freshflavors #saladideas #quicklunch #easyrecipes #soyrecipes #coldnoodles #veggiebowls #homecooking #cleaneating #saladseason Need a refreshing and savory salad? Try this Cold Soba Noodle Salad with Garlic Soy Vinaigrette – it’s packed with flavor and crunch!