vegetables

The Perfect Picnic Coleslaw | If you're looking for a last-minute coleslaw recipe for Memorial Day today, this coleslaw is the one! PRINT the recipe:... | By Wyse Guide | Well, hello. As we are getting into summer, we are in prime picnic season. Whether you're actually at a barbecue, a park, a lake, or you just want to have that atmosphere at home all the time because a picnic is really a party and when do you not want that? You need the perfect picnic coleslaw and that's what we're having today. The perfect picnic coleslaw. Now, this is really kind of just an updated version of my grandma's coleslaw dressing recipe from forever. This is what she's always used. My mom's always used and it's what I'm used to. I feel like coleslaw, you are either team creamy dressing or team vinegar. I'm kind of, it's kind of a vinaigrette but it kind of creates a more thick dressing but on the vinegar side and I think you're going to about come to my team too 'cuz it is so delicious and it's honestly pretty quick and simple to make. So, we always have batches of this in the fridge all summer long. Grandma used to make it for us just so we always had some. We make it. So, I'm going to start with some oil and I always say neutral flavored oil. So, I'm using a grapeseed. It really just means an oil. It's have a lot of flavor. You know, olive oil, especially a rich olive oil, can be strong and actually a lot of flavor. The grapeseed doesn't. So, then, I'm going to put in some vinegar. Now, you could use if you want to like a white, you know, this is a white vinegar and that's what I like to use. You could use other vinegars but to me, you just want that clean flavor and you want the acid from just a straight vinegar, nothing extra really added into it. So then, some interesting spices here. We're going to put in some celery seed. Now, some people, you know, you don't use it a lot. So, you may have one in the back of your cabinet that you haven't used for a while. Totally fine. This is the time to use it. We're going to add in some dry mustard. Again, one of those that you probably have, don't use it a lot. This is when you're going to use it and of course, you need some salt. That just balances everything out and you need it. It's a good coleslaw. Now, old recipes used to have what? Tons of sugar and I find that sugar in general. Yes, our taste have changed. Yes, we try not to eat sugar but white sugar just also kind of takes the flavor away from things and all you really taste sometimes is just sweet. So, instead, I do bowl out that acid with some honey. To me, it's just that great all-purpose thing that really does kind of, it just balances it. Adds a little bit of a sweetness without being like a dessert. So, the odd part of this is, it's going to have some onion in it. Now, this seems weird but we are blending this recipe because you want to get all this perfectly emulsified and then chop up the onion. So, we're going to actually blend it and you could use a countertop blender. You could use like I'm doing an immersion blender 'cuz it's just really simple So, I'm going to take it, blend it, and we're good to go. So, I have it all blended up. It's really simple and that's what I love about it. If you want to use, you know, a countertop blender, whatever you have, that's fine. I just find an immersion. They're just easy to use. They're easier to clean. You don't have to scrape out the whole bowl. It just makes it nicer. So, now, the main event and that's cabbage. That's what I love. So, I grill lots of cabbage. I always have lots of cabbage. It's just crunchy. It's crispy and I think that's what coleslaw and meat is the point of. When you're having things like barbecue, heavier, fattier foods. You want something like coleslaw to balance that out. So, I use all type I use my green cabbage, delicious but you know, we eat with our eyes too and so you want some beauty in there. So, I love to use the red cabbage I grow too. Now, of course, there are benefits from red cabbage. You know, you're going to have more nutrients and different nutrients and antioxidants because of that red color. So, that's why it's always good to eat the rainbow. So, I do a lot of times take off the outer leaf. I mean, since I grow it and know what I'm putting into it, I'm not as worried. Now, growing up, we would have used and mom still uses, a crout cutter or a cabbage shredded and it makes it a little bit more finely shredded. I like to have it hand cut in the sense that you kind of maintain a different texture to it. So, you kind of get a little bit bigger pieces and that's what I like. So, it's not just so finely cut up. That way, it also doesn't break down as quickly once you put the dressing on. So, I'm going to finish chopping this up and we're going to have the perfect picnic coleslaw in no time. I'm So, I'm shredded in some carrot. Again, this is color. Yeah, it lands a little bit of sweetness, little bit of tanginess but you know what? It just looks nice and to me, that's the whole point. Look at this. You know, if you think sometimes like, oh, at picnics, people never take the coleslaw. Well, that's because it's not looking pretty. You need to give it its moment and people are going to be loving it. So, look at that. I'm going to put some dressing on it. Now, this dressing makes more than you need for just one amount of coleslaw but guess what? Once you have it, ugh, you are going to be loving it. What I also love this dressing for is when you get into tomato season, a little bit on tomatoes, it's just good. Now, as I'm mixing it up, the longer it sits on there, cabbage in general is one of those things that it breaks down. So, the salt in the dressing, the acid in the dressing will slowly actually be taking this cabbage and kind of working it down and that's normal but you can make this a few hours before and it holds up really well but the smaller you cut your cabbage if you shred it really finely. Again, breakdown. So, as we finish up, I always think the important part here. One, let's all just like enjoy the beauty of this. I mean, I know the bowl wasn't like the most beautiful but you know what I mean. I like to put on some just, you know, some type of crunch. So, for me, that's going to be some sunflower seeds. I think they lend and have just like that great kind of color, that perfect look to them. I always am going to have to try this like this is my go-to and often times during the summer, this will be my meal in the evening, maybe with some sort of protein, maybe not on cue and Kip hears a bowl or a plate. He comes into the kitchen with me. Look at this color. Look how beautiful that is. Think of that on a plate with a good pulled pork sandwich or hamburger. It's summer. I'm ready to grill. I'm ready to work in the garden 'cuz this is like crispy. It's fresh. It's pungent and yet, it kind of just like melts into the background. It's like a great marriage of flavors. The celery seed does not just like scare you. Instead, it kind of just like sits back there and it has this flavor that you're just like, what is that? You're like, man, that's good. That's what this coleslaw is. Perfect picnic coleslaw. Whether it is a weeknight, a weekend, any day you want coleslaw. This is your go-to. I hope you see how fun and easy this is and more so, I hope you share it around so others can see it too 'cuz yeah, that helps me but it helps everyone see. You can make good food at home. You can make it simple. You can make it healthy. You can enjoy it and love it and that's the whole point. So, share it around. Check my website, Wise Guy. com. For this recipe, so many other recipes. Until next time. Be kind, be happy, and you know what? Share some good coleslaw with someone because that to me is the point of life. Just have a barbecue. I'm

294K views · 5K reactions | Ina Garten's Broccoli & Peas Pasta 🥦🍋 | Barefoot Contessa: Back To Basics | Ina Garten tosses bow-tie pasta, broccoli and peas in a simple garlic-lemon sauce 🥦🍋 #BarefootContessaBackToBasics | By Food Network UK | I've got eight cups of broccoli florets that I've cooked in boiling salted water for just 3 minutes. Just want to make sure they stay bright green and a little bit crisp. Just going to take them right out and this is my trick instead of boiling more water for the pasta. I'm just going to cook it right in the same water. So half a pin of bow ties right into the same water and that's going to cook for about 12 minutes until it's just al dente which is sort of firm to the tooth. Pasta's done. It's perfectly al dente. Drain it. Whoa. Just going to add this right to the broccoli. So, I've got broccoli, bow ties, and the next thing is peas. This is one and ahalf cups of peas. They're frozen, defrosted. I mean, doesn't get any easier than that. So, the next thing I'm going to do is just make a little sauce for it. So, I have four tablespoons of butter. Two tablespoons of olive oil. Broccoli and bow ties don't have a lot of flavor on its own. So, I have to give it lots of flavor. That's butter and olive oil, one tablespoon of garlic and the next thing is lemon. I want this to have a lot of lemon flavor. Broccoli and pasta with lemon is great. So, I'm using the strip zester so you can actually see the lemon. Big strips of lemon and I'm doing it right over the pan because you'll see there's so much oil that comes off the lemon and you want it to go right into the pan. I'm just going to cook this for about a minute just until the garlic and the lemon really get into the oil and butter so now we need salt and pepper one and1/ 2 teaspoons of salt/ 2 a teaspoon of pepper just swirl that in and then I'm going to put the juice of the two lemons that I zested in I love this little strainers gets all the seeds out just lots of juice so this is garlic and lemon juice and lemon zest little butter and olive oil makes a great of the pasta and broccoli and peas. So, this sauce is going to go right on to the pasta and broccoli and peas. It's really important for the pasta and broccoli and peas to be warm. So, you want to do it right right away 'cuz the warmer it is, the more it's going to absorb the sauce. Just give it a big toss. This is smell good. Wow. Okay, I got two more things to add. I'm going to put in a cup of freshly-grated Parmesan cheese. Fantastic. And one more thing, I toasted a quarter of cup of pinolis just in a dry saute pan for about five to 10 minutes. Just toss this all together and we're going to have most delicious broccoli bow ties and peas for the beach.

Speedy Potato Tortilla | Jamie Oliver | Budget-friendly ✅ Minimal washing up ✅ Works for breakfast, lunch OR dinner ✅ jamieol.com/SpeedyTortilla | By Jamie Oliver | Going to show you how to make the most delicious expression of a Spanish-inspired tortilla slicing the potato that goes soft sweet onions and I'm going to turn that out with a homemade salsa I've got a twenty-four centimeter pan nonstick on a medium heat there let's start off with the potatoes I'm just going to wash them so this is two sort of like jacket size potatoes I'm going to half it quarter it I'm going to leave the skin on and I'm going to finally slice it about the thickness of like a pound okay so just slice that up roughly if they're not all perfect it doesn't matter but you want them to be fairly fine so they cook quite quickly pan in there we're going with couple of tablespoons of olive oil sweep this into here like that we want to get these potatoes soft and tender onion cheapest chips we'll slice them exactly the same as the potatoes so super easy method feel free to put a little bit of sliced carrot in there it could be leeks it could be parsnips like you know use what you got around you salt and peppers in so for about 20 minutes we're going to cook this I want this potato and onion to get soft and I want the onions to get sweet and that's mega flavor and texture so while that's happening in one pan one pound wonder one pound wonder whoo let's think salsa so I got a pepper I've got two tomatoes just standard big ones I could a raw salsa right if I want to or I could just put this on a gas hob tomato what I want to do is half the tomato like that I'm going to do two things just to kind of try and inspire you with some little ideas I'll keep moving the potatoes and the onions you can see what's happening here see how it's blackening so this is nice this will give you this kind of sensation of grill or wood fire so two vibes first vibe would be just half it quarter it and then I'm going to remove these little seeds right so this is watery and we don't want that so we can take that out if you take the cheapest tomato and take the trouble to finely slice it and then cube it and we've taken something from everyday and we we got something beautiful right then like let's just do a different vibe you take the cheapest piece of equipment from the kitchen box grater let's go like pulpy okay we put the skin side up and we rub and what it does is a really interesting thing it separates the pips can you see the pips separating so that's almost acting like the sieve and then look underneath you've got pulp right sweet greenhousey tomatoy pulp and I'm going to turn it into a salsa half a tablespoon of vinegar and about twice as much oil olive oil ideally we're going to hit it up with pepper and we're going to hit it up with salt right and we can just take something like parsley you know I can take some of the leaves and just put it to one side for later finally slice it and even if you're bad at chopping still do it right herbs go in to the bowl let's finish this salsa okay so with the pepper here you could let it just sit and steam for a bit I'm just going to start scraping off the skin so what I'm going to do now is just take the flesh off see I'm just slicing this up just like I did the tomato and again if you're like worried on your knife skills just do the cross chopping that will always sort you out so that that's it salsa is done so look quick wash a little tip by the way a little wet cloth under the chopping board stops it moving like really important okay back to the pan so this is basically there and I'm just going to do the next bit now which is egg so six eggs go for the best you can afford eggs cook at a very low temperature now I know that these onions and potatoes are cooked and soft I go into the eggs what I'm going to do is just let the eggs you know sort of off the heat be in contact with the potatoes and the onions it's just going to start heating up the eggs right and then off the heat I'm going to pour back in the potatoes onions and eggs so on the medium heat I'll use a little spatula just to pat it down gentler cooking underneath a lid on top so I keep an eye on it and then what I do is I turn it upside down on the lid put the pan back under and then try and slide it off like that and and that's always the drama but I'll show you how to do it there's an easy way of doing it I'll have a little wash down and I'll be in a beautiful place I'm slightly worried that I didn't get that temperature low enough right so it'll be delicious but it might be more color than I want let's have a little see so what I tend to do very safely is get my lid turn it upside on itself like that I can feel it just come out like that then I've got the tortilla here which is lovely if you're worried about putting it back in here you can either slide it in if you're confident or if you're not just get something else anything else flat and you can just put that back again like that right and then put it back in here right so I know it's a bit of jiggling about but if you go to Spain you'll see them jiggling it about so look we'll let that cook now for another couple of minutes. Let's just turn that upside down. Yay. Okay. Hot and steamy, lovely tortilla. With a little blushing of color. Then we've got the salsa. I just like to load it will be beautiful that liquor here we can use that just to dress the bigger parsley leaves so I'm almost treating them kind of like a salad leaf in some respect so let's get into it hot steamy layers delicious get a little bit of juice you know and just pour that over the top let's get amongst it absolutely delicious wow so there you go that is my one pan wonder find those ingredients have a cook up and serve it to three people that you love so good luck take care

Summer Veg Blanket Pie | Jamie Oliver | Golden, crispy, veggie-packed and totally delicious - Summer's approaching, and it's time to celebrate those gorgeous seasonal veg! jamieol.com/VegBlanketPie | By Jamie Oliver | I know that loads of you guys want to get more veggies into your life and this recipe is for you. We're going to make a pie packed full of the good stuff. My summer veg Blanket Pie is a one-stop winner. Ticking off all five portions of fruit and veg for your day in one delicious dish. Come on. First up, let's talk about portion. What is a portion of veg. So, 80 grams is what it is. It's like a little handful. Let me show you what that looks like. This pie serves 4 people. So, I need four portions five different veg and keep any odds and ends to chuck in a soup another day so for the butternut squash portion is a quarter of that right so that's all you gotta eat for a portion then your courgette again that's a portion and with the courgettes there's some brilliant colors out there we've got beautiful cherry tomatoes again 80 grams you've got your portion in all full of wonderful different things that are so good for your body we've got the leak here so a portion is a quarter of that when it comes to the new potatoes that does not count as a vegetable I'm afraid to say they are starchy carb but when You rattle it up with some chickpeas. Just half of this jar gives you four portions. Look, there you go. That easy. Five of your five fruit and veg a day in one dish. Let's get cooking. To a pan on a medium heat. Add two tablespoons of oil, four sliced garlic cloves, and a tablespoon of fennel seeds. Very gentle, slightly anisey like little kind of bites of surprise. So as that starts to fry, I'm then going to start adding the veggies. Cut them into sort of two centimeter chunks. So we'll go in with the squash, the courgettes, the leek, and then in with the new potatoes skin on what I want to do now is put the lid on and let it steam a little bit and that steaming for 15 minutes will allow you to access the natural sweetness in the veggies and make it taste really delicious I have a quick trick to get every drop of flavor out of the cherry tomatoes. So I've just cut them in half just like a salad and I'll dress them just like a salad salt and pepper and couple of tablespoons of nice extra virgin olive oil and a little swig of vinegar like that and that will just make this really sing it's going to pull out loads of the natural juices from the tomatoes and that's going to go in this pie as well it's going to taste fantastic so the next part of this recipe is quite interesting it's a preparation on yogurt that's going to really add to this pie so I've got some nice yogurt about 400 grams and then I want a sieve I want a bowl and some kitchen paper and just pour the yogurt on top and what we're kind of making is like a hung yogurt like a cream cheese that's got a sour flavor and it's really creamy so you can see already the moisture has gone in to the paper and if I very gently press it you can see that a little pinch gravity and the paper is removing this water so just let that sit this has had about 15 minutes, I give it a nice little toss up I can add the chickpeas now about half of this jar they're so gorgeous they're creamy and they're a good source of protein so it's a win win win what I want to do now is accent the flavor in this dish alright I want to go to North Africa Morocco I want to pick up some of those vibes first up preserved lemon they sort of taste so surprising like orange squashy lemon sherbet and then the nice teaspoon of harissa it's got heat but it's gentle next the saffron what we want to do here is make a little infusion of flavor I want 300 mils of boiling water you only need the tiniest little pinch and the flavor and the color is ridiculous I'm also going to rehydrate a little handful 50 grams of sour cherries and just let that sit for a couple of minutes that's going to go in this pie and give it incredible flavor once infused add to the veg pan along with those cherry tomatoes we dressed earlier just take the tomatoes but not the juice you get left with that and that is not waste that is what we're going to use to put flavor into our filo pastry out six sheets of shop bought filo and paint on that gorgeous dressing that you extracted from the tomatoes we'll just literally brush this over the pastry so you've got the tomato juices the seasoning the oil that little bit of vinegar bring it all together like that like a little rose petal on the bottom it'll absorb flavor on the top it will just look incredible and go crisp crisp crisp cover the top of the pie like a delicious Filo Blanket sprinkle with sesame seeds, then get it in the oven. And that my friends is going to be an incredible pie. I cannot wait to show you. Simply bake at 190 degrees Celsius which is 3 7 five Fahrenheit for 25 minutes until golden. Come on. Look at that. It is so beautiful. That is definitely not a boring pie. Right, let's serve this up. What I love about the Filo is the crunch that you get. Look at that. Oh, yes. The smell is just phenomenal. Then, don't forget, we've got the hung yogurt. Get a little bit of that harissa oil. Just on top of it like that and just serve that with a nice watch. Right. Come on. Let's try some of this. Ho ho ho. That is insanely delicious. It feels like a real treat and it's full of the good stuff. What an way to celebrate five veg in one dish. Crunchy bits, veg galore with the lemon, the harissa. If you're thinking about getting more veggies into your life, this is the way to go.

Recipes by Rosie

German Potato Salad | A perfect Easter side dish | PRINT the recipe: https://www.wyseguide.com/german-potato-salad/ Easter is about a week away and if you’re not sure about what to serve, may I suggest... | By Wyse Guide | When it comes to side dishes especially as we get into spring still could be kind of cool. I live in Iowa. You can go from winter to spring like weather really quickly. This German potato salad is one of my favorite ways to enjoy a transitional beautiful potato salad. So instead of a normal creamy potato salad, this one uses a sweet, sour dressing that is absolutely delicious. I remember the first time my mom made this, I was hooked. I said, why have we not been having this? It's so good and it's really quick and it's going to start with potato so instead of cooking them on the stove we're going to actually roast them and I think that can actually add more flavor but it's also really quick so I'm using these miniature yellow potatoes kind of like a new potato and what I like them is the yellow is a really creamy beautiful potato they have a thin skin so you scrub them and then you let them dry and then you can just put them in bite size pieces what we're chopping them into which can be slightly big because once you stir it together once they're roasted they'll maybe break down a little bit but what I like is they're just a a perfect vessel that you don't have to do too much work to. My thing is always trying to make the kitchen easier. If I don't have to peel something if I don't have to make more work than normal I'm a happy camper. So in this case there is no reason to peel. Instead we're going to have these beautiful potatoes that are going to roast perfectly. In that time we're going to make a sauce that has celery and onion, lots of herbs but the most important part a sweet sour flavor to it that you just can't beat. I have two baking sheets of these potatoes because I want them to roast evenly. If you pile things up, they don't roast, they steam and we don't want that. So, the first step is olive oil. You need olive oil and you want to make sure you put it on and then that you coat everything. So, sometimes I'll put them all in a bowl and I'll make sure that way. Otherwise, what I'll do is put them on the pan but then go in with your hands. You need to do this and make sure they are well coated. If they're not well coated, you're not going to get that good roasting on all so then you want to spread them out into an even layer and see how there's space that's what you want that means they're going to actually roast so you want to make sure you do that with both pans I just wash my hands from the oil and now you just want to make sure you salt them so salt is the second important part when you are doing anything that's has to do with roasting salt adds flavor it seasons it well and the thing is if you think you've too much salt in your diet most likely it's from any of the processed foods from any of the eating out that you're doing if you're cooking at home salting you're doing at home is always going to be far less than anything prepackaged premade and that's what's important to know but you need the salt to add flavor so once the salt is on we're going to add some pepper so this fresh pepper is just going to give it that nice you know pepper has a slight spice to it and the reason I freshly grind mine it has a fresher taste when you do it like this and it actually has a little bit more pungency and that's what I want so once these are all done we're going to put them right into our hot oven they're going to roast then we'll a really delicious sauce that yeah, the base of it is bacon which now you know why it's so good but it's a really simple, beautiful dish. I'm taking off the rest of the bacon here. So, I've been browning the bacon, crisping it up, and getting all that wonderful bacon grease actually rendering out of the pan. So now, this is going to become the fat we use. The grease we use, the oil we use but I want to know how much is in there because every time you do bacon, it can be a different amount. So, what we want to do is it off so we can control the amount of bacon so what I have here is then our bacon grease and what I'm going to do is I'm going to grab a paper towel too and I'm going to actually just wipe out the inside this pan for any of the extra bits that are maybe on the bottom there there's always going to be bacon bits in it but I just want to get out anything that maybe would just kind of look burned a little bit so we're going to get up some of that some of that extra grease that's in there too we'll discard that and now what I can do is add back the grease I actually want to that pan so I can measure it out so there's just a good way to control what we need and what we actually want to cook with so put it right in there that still is still pretty hot so I'm going to turn it really low what I have here is onion and celery and you can see I'm leaving the celery in some nice size pieces because I don't want it to cook and become mushy but I do want to take a little bit of that crispness off so we're going to put the onion and that celery right into this beautiful you hear that that bacon grease what that's going to do is pick up all that flavor any of those remaining bits on the bottom of the pan that we didn't scrape off and it's going to start just cooking it slightly to take it off I already took the potatoes out of the oven you can see that they just begin to get kind of some browning on them and you know when you want to check when they're done you can just with a knife if they easily insert with no resistance or just taste one you know they're done but these are just now cooling off slightly while we get really our vinaigrette ready so this has been cooking for a few minutes just beginning to pick up those wonderful bits but then also just softening the celery slightly so now we're going to add a little bit of pepper again the salt we're going to get from that bacon so you can always season the taste but usually bacon has enough now we're going to add apple cider vinegar and this is where the sour comes in and what I want to do is let that cook down a little bit reduce slightly and then we're going to add honey and that's going to balance out with sweetness so the apple cider has been cooking apple cider vinegar a little bit and just starting to reduce I still definitely want it because it is you know part of that vinaigrette so what we're going to now do is add in the honey and now the honey you can use whatever you know your favorite type of raw honey filtered honey whatever you prefer I usually use a raw so it's going to look cloudy and then we're just going to stir that in and we're going to turn the heat off because there's enough residual heat in there that it's going to melt in but what this does is instantly balance out that apple cider vinegar so this is where you get that sour flavor from that is just iconic to this beautiful potato salad and I think it's really essential so what we're going to do is bring this over here we're going to let that just kind of see how it's just sitting there and you have now this vinaigrette almost sauce like substance on top and we're going to pour it right over these potatoes so the potatoes are still slightly warm obviously the vinaigrette is hot and what that's going to do is just soak in to those potatoes so with it all on there going to set the skillet down and we're just going to stir it bit to make sure those flavors are really melting together. So, you can serve this warm, you can serve it chilled but as it sits a little bit, those flavors really work together and marry even more. So, as that same there, you can see what I have is some herbs that I'm chopping up. I think what we need here is freshness because we have a lot of flavor in the bacon that can be smokey. We have the delicious onion and potatoes. What we need is that fresh factor. So, I have some parsley, some dill, and one of my favorites, tarragon. Tarragon has just this flavor to it that to me in general in any potato salad tarragon and dill are going to work so well when you couple them with parsley and just put that right in there guys it's going to be so good now with this the one thing that's missing yet in this beautiful dish which can you see why for Easter for spring celebration this is so great we're using fresh flavors with herbs we're using wonderful delicious potatoes kind of like a new potato and we're going to take some of the bacon however you want or don't want but I'm going to chop some up. Now, if you want to make this vegetarian and not use bacon, you can do that a lot. Obviously, a lot of that smoky flavor is coming from the bacon. You could sub in some smoked paprika for a little bit of smokiness and just use oil. When you're going to actually cook the vinaigrette. So, we're going to put in some of that bacon, just chop it right in there. I'm going to stir this together then I'm going to get a bowl. We're going to try some and I think it's going to be good. I personally like to have this on a platter at the end. I think it just presents nicer to have it kind of displayed a little bit better. It's a beautiful full, wonderful, festive dish and I think it's perfect for spring but I think it's perfect for any time of year and once you try it, you'll kind of see what I'm talking about that sweet, beautiful sour note. So, this is best serve to me with some type of wonderful main dish maybe. You could serve it on its own but obviously, if you want to like amp it up, you have it with a beautiful main dish. It's so delicious. It's dressed just enough. So, you get those hints of the honey. The hints of the apple cider vinegar but they work together for a vinaigrette. You get the smokiness of the bacon. That celery you can see is just beginning to like soften which is what I like. So, it takes a little bit of the harshness off but it still has that fresh, crisp, tender flavor and texture. It's what I love. The herbs really finish it off especially that tarragon and dill. I love that punchy flavor of those. This is a beautiful dish. Perfect for Easter. It's perfect for spring. It's perfect for just gathering around and enjoying maybe the first outdoor meal you're going to have, have this. Serve it warm, serve it chilled, whichever you prefer. It's a beautiful meal and I hope you make it. So, what I hope you do with these videos, it's always I hope you make them. I hope you feel confident and excited to get in the kitchen 'cuz that's the point. If I can do it, anybody can do it. Check my website, Wise Guy. com for this recipe and all my others. They're all on there.

594K views · 6.6K reactions | Warm Vegetable Salad... recipe link below. https://healthyishfoods.com/sauteed-spring-vegetable-salad/ #salad #asparagus #recipe #healthyfood | Healthyish Foods | Facebook

The brilliant trick that will change the way you cook cabbage #shorts #youtubeshorts

96K views · 6K reactions | Squash and Beetroot Salad - Recipe below - this is a very quick and easy salad recipe that you can use to meal prep and keep in the fridge. It makes a great speedy meal as and when you need it. Enjoy x JohnGS Serves 4-6 as a side 1 beetroot, cleaned up and cut into 1cm cubes (500g approx.) 500g peeled squash, cut int 2 cm cubes 3 tbsp olive oil, plus extra for drizzling 300g giant couscous or orzo ½ red onion The juice of 2 lemons A large handful of finely chopped parsley leaves 2 tbsp rose harissa 4 tsp runny honey Salt 1. Pre-heat the oven to 200c fan. Chuck the squash into a roasting tray and add the olive oil and plenty of salt. Mix well and roast for 20-25 minutes or until tender and a little crispy. 2. Meanwhile, boil the giant couscous in a pan of boiling water for 15-20 minutes or until al dente. Adjust the cooking time if using giant couscous or orzo. Drain and refresh with cold water. Once cold, drain again. 3. Whilst the couscous boils, put the red onion into a bowl and add the lemon juice and a pinch of salt. Toss together and leave to lightly pickle. Give it a mix after 5 minutes. 4. Mix the harissa together with the honey and remaining lemon juice and oil 5. Put couscous into a mixing bowl. Add the squash, parsley, dressing and onions. Toss together. Transfer to a serving dish and add the beetroot – this helps keep the colour of everything else. If you don’t care, mix it all together. Serve immediately. | John Gregory-Smith

The Pioneer Woman Ree Drummond | 🥕 Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe 🥒 | Facebook

12K views · 4.7K reactions | A salad you can meal prep that WON’T get soggy🙌🏼🙂‍↕️ Ingredients listed below ⬇️ Ingredients: 4 servings cooked quinoa 4 cups purple cabbage 3 mini cucumbers (remove the seeds) 2 red bell peppers 4 celery stalks 1 cup shredded carrots 1/2 cup green onion 1/2 a bunch of cilantro DRESSING: 1/3 cup peanut butter Juice from 1 lime 2 tbsp coconut aminos sub soy sauce 1 inch ginger grated 1-2 cloves garlic minced/grated 1/2 tsp chili red chili flakes 3 tbsp cold water or as much as needed for desired consistency Toppings: Edamame Shredded chicken Peanuts Mandarin oranges | Christine Pfeifer (Paytas)

Healthy Spring Salad with Crunchy Nut Topping | Perfect Easter salad | butter, buttermilk, salad | PRINT the recipe: https://www.wyseguide.com/spring-pea-salad-crunchy-nut-topping/ While salads may not seem like a very exciting recipe to prepare, this... | By Wyse Guide | If you've been following me or happen to know me, you may know that I love a salad especially a beautiful crunchy spring Easter salad. That's what we're going to call this is a beautiful Easter salad. I eat a salad almost every day and I think we need to bring them back to be the star of the meal and that means making good components, good ingredients, beautiful lettuce, amazing toppings that are not only healthy but actually just are delicious and become such the center of the meal. There is no reason that salads take a backseat. No, and that's not what this one's going to do. So, just even though peas are really the star because in spring we start getting these beautiful peas in we're going to use frozen peas because they're always delicious and they're frozen when they're at their freshest point so we're letting those thawed because guess what you don't need to cook frozen peas especially for a salad they have the perfect texture they're blanched before they go in I'm starting with a crunchy topping I think that's super important something that has flavor and complexity but also just a good crunch and texture to offset the salad so I'm starting by taking some Marcona almonds now if you not had a Marcona almonds. I live in Iowa. I can get these at the grocery store so if I can get them, I think anybody can but the important part here to know is they're different than the traditional almonds we're used to. Marcona almonds are more buttery. They have more flavor and they really lend well with the peas we're using here and that's why I'm using them instead of just almonds is I want that you just have to sometimes you can taste it. That flavor, you're not going to be able to get that somewhere else. So, I'm just lightly just, I don't want to put them in a food processor. I don't want them that broken down. I want em just enough that they're going to be some smaller pieces and I have some butter melting on the stove in a skillet and now, we're going to do is assemble our crunchy topping in that skillet. Instead of roasting in the oven, we only heat up the oven for any of this. We're going to put it all into a skillet. So, what I have here are my almonds that I've chopped up. I have some sunflower seeds. I love sunflower seeds and some sesame seeds. So, we're just doing complex kind of like fun crunchy topping. So, the reason we're doing butter in this case. I think you understand butter has flavor and I want that butteriness to really meld with those almonds, with these sunflower seeds, and with these sesame seeds. Now, this isn't quite done. We're going to add a couple things to this, a little bit of honey. That's going to kind of sweeten it. We're going to have that salty, sweet flavor that we want. So, you're probably going to say we'll do you use roasted nuts not roasted nuts. You really can do either. To me, it's like what you find you can use. The important part to remember is if it's roasted most it's salted. If it isn't, that's okay but know the salt level because my Marcona almonds were roasted. They're going to be fine in this. We're not over roasting them but they weren't salted. So, I do want to add in a little bit of salt. You need that to be a salad topping and a little bit of black pepper. So, we're going to let that all come together. Start melting and just really toast. So, I just turn the heat off and you can see everything gets a beautiful golden color and that's what you want. So, you're going to have some different clumps and pieces that to me makes it even better. That butter key it beautifully tender to eat but still kind of crunchy crispy once it cools. So remember this has to cool. So we're just putting on a parchment line baking sheet and we're going to let it just cool. And if it's in little pieces that's perfect. I it's kind of hard not to just snack on and eat all of but try to refrain. So that's going to cool and now we can just make our really simple dressing. And it's really one of my favorites to do. So what I have here all the components and we're just going to put them all together. So to start some mayonnaise. Now this is a rift I'm going to say on a childhood salad I loved which is weird that I loved it as a child but also not weird if you know me. It was called pea salad. If you're from the Midwest There is a beautiful tradition of cold salads that are usually mayonnaise based, mostly mayonnaise, the peas salad I had was a peas salad with cheese and peanuts and mayonnaise, don't knock it. It's good but this is a riff on that but with updated kind of like fresh flavors. We're going to take some mayonnaise. I homemade mine. You don't have to. I know that not everyone wants to do that. That's fine. You can use whatever mayonnaise, you enjoy eating but the mayonnaise going to give it that, it has that flavor and that tanginess already. So, it really works well here. We're going to add in some buttermilk. So, it's kind of a on a little bit of a ranch dressing too and we can adjust the amounts we need here in a little bit but we love that play of that tangy buttermilk with the mayonnaise and all these flavors a dressing of mine will always need Dijon I will not I will argue that to the end of time Dijon has that complexity that depth of flavor it's so good so what we have too are some wonderful herbs so we have dill and parsley that I've been chopping up and both of those just have a really fresh flavor they work really well with the spring kind of profile that we're going with this. They have a beautiful kind of earthiness to them but also just will work really well in here. So we want to put those right in there. Just that beautiful herbiness. I fresh herbs I think we all under utilize especially when it comes to things like salads. So I'm chopping up some shallot. Again these are kind of my components that to me it needs. Now the reason I love shallot is it has a lighter flavor than onion. It's not near as strong. So it works really well. If you haven't bought it in a grocery store purchased it in a grocery store they're small. They're these beautiful little shallot. I do grow them. I plant them in the fall and then I harvest them late spring, summer. So, what I'm going to do now is take some garlic. I chopped off the root end and then what I do is just take that haul off by smashing it underneath my knife and you just want to chop it up and mince it. The reason I'm talking about lettuce in salads so much is I think I think we've fallen out of love with salad and I think we need to fall back in love with it because maybe we just kind of find salads boring. Maybe we think of those salads we used to get in restaurants in the nineties that were just like some lettuce thrown on the plate, couple shred of carrot and a cherry tomato. I was like, well, that's not great with some gloppy dressing. That's not what this is. This is going to have delicious flavor, freshness, fresh crunch, and that's what you need in a salad or all those components. So, now I want to make sure I get it in some lemon juice which again, we're just adding kind of to those components of that fresh, that flavor, the brightness that we want. We're going to squeeze it right in there and we're going to just start whisking it. So, I'm going to take my whisk and just going to bring this all together. Now, as you're whisking, you see this beautiful, almost like a fresh ranch but not quite. We of course need to season any dressing, some salt, that is a must. A salad needs to be well dressed so it has good flavor and remember, when you cook at home, when you use salt at home and don't eat out or eat processed foods, you're always going to get less salt. So, we're going to just going to stir that in. I mean, is this not beautiful and once anytime you make a dressing once it's made, you always want to take, just take a little bit of green and I know this sounds like really, Caleb. Yeah, You need to taste what you're cooking. You need to know before you just put it together. Just take a little bit of that dressing. It's actually really well balanced. I have a promise leveling too much pepper so I'll probably just put a couple cracks in but the crunch of the lettuce, lettuce almost has a sweetness to it especially when it's more fresh. So, I think that's a really good play with that tanginess of the dressing. So, I'm going to assemble this like a big salad 'cuz that's how I love to present. I think it's beautiful and you can see here, I have my lettuce leaves washed of course and the thing is, other than maybe taking like those thick stems off. I want to leave it somewhat big pieces. I like those beautiful pieces of that lettuce kind of in there and I'm just going to tear em in so you get some nice shards so you get some nice, big pieces and that to me is what the fun of this is. Make salads beautiful them something that people want to grab and when they see it maybe on the table or on the buffet line they want to go after it you know I think so often when we let things become second nature or when we just like do the same baked salad every time and kind of think oh noone cares about the salad because we don't care about the salad when we're preparing it so we want it to be beautiful we want it to be great now as I'm making it I want to make sure I dress it every so often just so those layers underneath get the dressing they need so I'm going to just take a spoon take some of this dressing and just start drizzling it over as I go so I can really make sure it's flavored all throughout. You want to make sure it's well dressed but also that it's not going to take over. I like to just toss those underneath components. Make sure they're getting that dressing on them. Getting them a little bit coated but again, you don't want this to overpower. You don't want it to overtake. You want it to just be like an accompanying roll and then, personally, I'm someone that does it in layers. So, I'll put on in some of these more beautiful pieces of lettuce, take off any of those white bits because they sometimes can get bitter at the ends of the leaves and again, use whatever lettuce you enjoy. Maybe you're growing lettuce already. I'm in Iowa. Mine isn't quite ready in the garden yet, sadly but we'll be getting there soon and that's when I really start pumping out these big salads because if I have it ready in the garden, that's what I'm going to be using. Little bit more of that dressing kind of drizzled around and then, we can always leave a little dressing at the end if we need to to dress it finally or just have it as a side component for people but again, I want all my other ingredients also to shine. So, I don't want it to be overdressed. So, Now, we can start talking about these other components we're going to use 'cuz there's a lot. So, we have our peas that have been thawed. That's the important part to realize is when you buy fresh, beautiful peas frozen, they're frozen fresh. That means that they were quickly blanched. So, once they thawed from your freezer, they have a great, crisp, tender texture and that's all you need to know about the peas. You want that crisp, tender texture. That to me is super important. I have some hardboiled eggs. So, again, harkening back to that peas salad I was talking about growing up, that Midwestern cold salad, it would have hardboiled eggs, and so what I want to do is just make sure again this is perfect for those spring Easter look how beautiful that looks what's nice is it has a lot of protein so if you happen to want some more vegetarian options not that I always want to say a salad has to be the only vegetarian option but eggs do pump up that protein which I like and then some feta I like to crumble my feta so I like to get it in big hunks and crumble it so it has those beautiful irregular pieces I don't want just all that fine ground already pre crumbled stuff I want to be able to crumble my own on so you get the texture want. That to me is what's super super important. Now, we have one of my favorite parts, the toppings. So, if you look, do you see how they've they've just hardened into these bits that you can break apart? Guys, seriously, this right here So good. Salty, sweet, perfect salad topper. You're probably going to want to make this and just keep it in a jar for your salads, not just a snack on but then, we're just going to put this right on top. I mean, look at these big pieces. They add color. They add flavor, texture, everything and once you get those crunchy bits on, it's time to eat. This is my favorite part. I mean, I'm not going to eat this all but I good but it's me in my house so you can eat out of the bowl. You know, the best part of the salad is to make sure you get some of all components. So, get some of that egg. Get some of that. See how it's all just like beautifully in there. Now, you guys, sometimes I get told, you don't take a big enough bite. You know why I don't? Cuz it's hard to talk and chew but I'm going to make sure on this one, I get a nice bite Mmm. Mm. Mm. Layers of flavor, layers of complexity, texture. It's hitting all those notes. We're getting fresh springiness from not only the peas but that dressing that has the bright lemon but then has the tanginess of the mayonnaise. It encompasses encircles those leaves. You get that crunchy, sweet texture from one of my favorite things here which is the crunchy beds. It's delicious all together and look at this. This is beautiful. So, if you're having a spring if you're having an Easter celebration, a meal, a brunch, star of the show. Believe me, a salad can be the star and that's what this is. So, what do I hope you do with this recipe? Share it around. Share this around so everyone can see that this is doable. If I can make this, anybody can make it and more so, salads can be the forefront and be exciting and fresh and filling. That's the point. Not always just a backseat. So, make a delicious salad and also check my website Wise Guide. com for this recipe and all my other recipes. Easter Central is right there for tons of delicious recipes for you and your family. Enjoy.

4M views · 45K reactions | Loaded Sweet potatoes with Spiced Mushrooms, Herbed Yoghurt & Pickles The humble roast jacket potato gets an upgrade with these Loaded Sweet potatoes with Spiced Mushrooms, herbed yoghurt & Pickles! Ingredients 4 medium sweet potato3 tbsp olive oilSalt, pepper1 small brown onion, diced2 clove garlic, sliced300g button mushrooms, halved300g Swiss Brown mushrooms, thickly sliced1 tsp each ground cumin & smokey paprika2 tbsp unsalted butter200g baby spinach1 cup natural yoghurt2 tbsp each finely chopped mint & dillZest & juice 1 lemon1 small red onion, finely sliced2 large dill pickle, finely sliced into roundsHandful mint, parsley, dill leavesPinch sumac, optionalLemon wedges to serveMethodPreheat an oven to 210C. Prick the potatoes a few times with a fork rub with 1 tbsp of olive oil and some salt. Place on a baking tray and roast for 45-50 minutes, until soft.Meanwhile, combine the yoghurt, herbs, lemon and a little seasoning in a small bowl and set aside. When the potatoes are close, place a large pan over medium high heat and add the remaining olive oil the onion, garlic, mushrooms, spices and a little salt. Cook, stirring often to begin cooking the mushrooms, approx. 2 minutes then add the butter and continue to cook for another minute before adding the spinach to just wilt through. Combine the onions, pickles, herbs and sumac in a bowl. Place the potatoes onto serving plates, split open the potatoes with a knife and gently break with flesh with a fork. Spoon over the mushrooms some yoghurt and scatter over the pickle salad. Serve with lemon wedges. #vegetarian #easyrecipes #healthyfood #homecooking | Chef Tom Walton

4M views · 45K reactions | Loaded Sweet potatoes with Spiced Mushrooms, Herbed Yoghurt & Pickles The humble roast jacket potato gets an upgrade with these Loaded Sweet potatoes with Spiced Mushrooms, herbed yoghurt & Pickles! Ingredients 4 medium sweet potato3 tbsp olive oilSalt, pepper1 small brown onion, diced2 clove garlic, sliced300g button mushrooms, halved300g Swiss Brown mushrooms, thickly sliced1 tsp each ground cumin & smokey paprika2 tbsp unsalted butter200g baby spinach1 cup natural yoghurt2 tbsp each finely chopped mint & dillZest & juice 1 lemon1 small red onion, finely sliced2 large dill pickle, finely sliced into roundsHandful mint, parsley, dill leavesPinch sumac, optionalLemon wedges to serveMethodPreheat an oven to 210C. Prick the potatoes a few times with a fork rub with 1 tbsp of olive oil and some salt. Place on a baking tray and roast for 45-50 minutes, until soft.Meanwhile, combine the yoghurt, herbs, lemon and a little seasoning in a small bowl and set aside. When the potatoes are close, place a large pan over medium high heat and add the remaining olive oil the onion, garlic, mushrooms, spices and a little salt. Cook, stirring often to begin cooking the mushrooms, approx. 2 minutes then add the butter and continue to cook for another minute before adding the spinach to just wilt through. Combine the onions, pickles, herbs and sumac in a bowl. Place the potatoes onto serving plates, split open the potatoes with a knife and gently break with flesh with a fork. Spoon over the mushrooms some yoghurt and scatter over the pickle salad. Serve with lemon wedges. #vegetarian #easyrecipes #healthyfood #homecooking | Chef Tom Walton

678K views · 48K reactions | PERSIAN CUCUMBER SALAD . This is without a doubt one of my favorite salads - it’s the perfect combo in each bite: there is crunchy, salty, creamy in each bite and it’s SO good. . 🗯 Comment COOKBOOK below to order my upcoming cookbook and I’ll message you the link to order, straight to your inbox. You’ll love the 100+ easy high protein lowcarb recipes and the bonus ebook! . Here is how I made it: . 1.Thinly slice or dice five or six Persian cucumbers. Add them to a mason jar or salad bowl. . 2.Cube an avocado and add to the jar/bowl. You can always add more avocado, too. . 3.Thinly slice 1 scallion (you’ll both the white and green parts of this). . 4.Finely chop a handful fresh dill & fresh mint (this yield get you about 1/3 cup of each herb once chopped) . 5.Add 2oz toasted and cooled walnuts (or pistachios?!), 1.5 oz feta cheese, and 2 tbsp sumac for a nice tangy touch. . 6.Dress it up with the zest of a full lemon, the juice of 1/2 lemon, 3-4 tbsp of a GOOD olive oil, a couple pinches salt & pepper. . Give it a shakey shake (or toss!) and enjoy. . If you try it, let me know on SHREDHAPPENS. . ENJOY. . . . . . #lowcarb #lowcarbrecipes #keto #ketorecipes #cucumbersalad #salads #healthyrecipes #goodmoodfood #mediterraneanfood #saladrecipe | Arash Hashemi