• Positive mind positive vibes positive life #gravure #cosplay #beauty
    Positive mind positive vibes positive life #gravure #cosplay #beauty
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  • summer vibes
    summer vibes
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  • California Grilled Veggie and Pesto Pasta

    Charred Summer Veggie Pasta with Fresh Basil Pesto

    Ingredients:

    12 oz pasta (farfalle, penne, or rotini)

    1 zucchini, sliced into rounds

    1 yellow squash, sliced

    1 red bell pepper, sliced

    1 red onion, sliced into rings

    1 tbsp olive oil

    Salt and pepper, to taste

    1 cup cherry tomatoes, halved

    1/2 cup fresh basil pesto (store-bought or homemade)

    1/4 cup grated Parmesan cheese

    Optional: pine nuts and fresh basil for garnish

    Directions:

    Cook pasta in salted boiling water until al dente. Drain and set aside.

    Preheat a grill or grill pan over medium-high heat.

    Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender.

    Cut grilled vegetables into bite-sized pieces.

    In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated.

    Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using.

    Serve warm, at room temperature, or chilled as a pasta salad.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: 420 kcal | Servings: 4 servings

    #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating

    So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.
    California Grilled Veggie and Pesto Pasta Charred Summer Veggie Pasta with Fresh Basil Pesto Ingredients: 12 oz pasta (farfalle, penne, or rotini) 1 zucchini, sliced into rounds 1 yellow squash, sliced 1 red bell pepper, sliced 1 red onion, sliced into rings 1 tbsp olive oil Salt and pepper, to taste 1 cup cherry tomatoes, halved 1/2 cup fresh basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Optional: pine nuts and fresh basil for garnish Directions: Cook pasta in salted boiling water until al dente. Drain and set aside. Preheat a grill or grill pan over medium-high heat. Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender. Cut grilled vegetables into bite-sized pieces. In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated. Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using. Serve warm, at room temperature, or chilled as a pasta salad. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.
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  • Hammock Vibes
    Hammock Vibes
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  • Beef and Pinto Bean Soup

    Hearty Beef and Pinto Bean Soup with Tomatoes, Spices, and Vegetables

    Ingredients:

    1 lb ground beef or stew beef, browned

    1 tablespoon olive oil (if using stew beef)

    1 medium onion, chopped

    2 cloves garlic, minced

    2 carrots, diced

    2 celery stalks, diced

    1 (15 oz) can pinto beans, drained and rinsed

    1 (14.5 oz) can diced tomatoes

    4 cups beef broth

    1 teaspoon ground cumin

    1/2 teaspoon smoked paprika

    1/2 teaspoon dried oregano

    1 bay leaf

    Salt and pepper, to taste

    Optional: chopped fresh parsley or cilantro, for garnish

    Directions:

    In a large soup pot, brown the beef over medium heat. If using stew beef, heat olive oil first and sear beef until browned on all sides.

    Add onion and garlic, sauté 2–3 minutes until fragrant.

    Stir in carrots and celery, cooking another 3–4 minutes.

    Add pinto beans, diced tomatoes, beef broth, cumin, paprika, oregano, bay leaf, salt, and pepper.

    Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, or until vegetables are tender and flavors meld.

    Remove bay leaf. Taste and adjust seasoning. Garnish with parsley or cilantro if desired. Serve warm.

    Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
    Kcal: 380 kcal | Servings: 4–5 servings

    #beefsoup #pintobeansoup #heartyhomemadesoup #comfortfood #souprecipe #beefandbeans #easyweeknightmeals #onepotdinners #beanbasedsoup #beefbrothrecipes #rusticsoup #soupszn #homemadesoupideas #vegetablesoup #proteinpacked #familydinnerideas #nourishingmeals #savorycomfort #soupsandstews #beansfordinner

    When it’s cold outside, this Beef and Pinto Bean Soup brings all the cozy vibes! So hearty, so flavorful.
    Beef and Pinto Bean Soup Hearty Beef and Pinto Bean Soup with Tomatoes, Spices, and Vegetables Ingredients: 1 lb ground beef or stew beef, browned 1 tablespoon olive oil (if using stew beef) 1 medium onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 (15 oz) can pinto beans, drained and rinsed 1 (14.5 oz) can diced tomatoes 4 cups beef broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano 1 bay leaf Salt and pepper, to taste Optional: chopped fresh parsley or cilantro, for garnish Directions: In a large soup pot, brown the beef over medium heat. If using stew beef, heat olive oil first and sear beef until browned on all sides. Add onion and garlic, sauté 2–3 minutes until fragrant. Stir in carrots and celery, cooking another 3–4 minutes. Add pinto beans, diced tomatoes, beef broth, cumin, paprika, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, or until vegetables are tender and flavors meld. Remove bay leaf. Taste and adjust seasoning. Garnish with parsley or cilantro if desired. Serve warm. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 380 kcal | Servings: 4–5 servings #beefsoup #pintobeansoup #heartyhomemadesoup #comfortfood #souprecipe #beefandbeans #easyweeknightmeals #onepotdinners #beanbasedsoup #beefbrothrecipes #rusticsoup #soupszn #homemadesoupideas #vegetablesoup #proteinpacked #familydinnerideas #nourishingmeals #savorycomfort #soupsandstews #beansfordinner When it’s cold outside, this Beef and Pinto Bean Soup brings all the cozy vibes! So hearty, so flavorful.
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