#salads
My family loves this recipe in the summer, especially when we have bought strawberries for another meal and still have a lot of them left over. Also great if you have left over pasta.
Ingredients should be equal parts:
- Pasta (I like smaller ones like rigatoni or fusili)
- Strawberries (I take three big ones for one person)
- Field salat (or any other salad you have or like, e.g. arugula)
For the dressing:
- 2 parts vinegar
- 1 part balsamic vinegar (or, if you lack that, just another part normal vinegar)
- 2 parts oil
- spices (I like a bit pepper)
- 2 ts sugar
Instructions:
- Heat up your left over pasta or follow directions on the box to cook them. I like the pasta a bit cooled down, but my brother likes it warm as normal pasta so let it sit to your prefrance.
- Wash and cut your strawberries into smaller pieces.
- Wash salad and tear it into smaller pieces.
- Toss pasta, strawberries and salad together.
- Now prepare the dressing: Mix your different vinegars and oil with the sugar and the spices. Taste to see if you should add more sugar or vinegar.
- Put the dressing on the mixed pasta, strawberries and salad but don’t drown them in the dressing, it’s just to further bind the different tastes together.
- Enjoy!
Quinoa, Chickpea, and Spinach Salad
Prep time: 30 minutes
Ingredients:
- 1 cup quinoa
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 ounces baby spinach (about 4 cups), coarsely chopped
- 2 ripe tomatoes, cored, seeded and chopped
- 3 scallions, chopped
- 2 ounces feta cheese, crumbled (about ½ cup)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Black pepper
Directions:
(1) Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
(2) Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
(3) Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.
Enjoy!!
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At lunchtime, you need something fast and yummy, right?
The best thing would be to have something healthy prepped in less than 10 min right? I got you covered with these super simple and speedy salads on the go. Just head over to my blog to be prepared for next week ❣️.
#fitfood #fitrecipes #healthyeat #salads #saladtogo #lunchbox #healthylunchbox #saladjars #lunchideas #lunchtogo #mexicansalad #veganlunch #veganlunchbox #easyhealthymeals #easyhealthyfood #healthyrecipes#greenhealthycooking #vegan #veganfit #veganlifestyle #veganliving #weightloss #glutenfree #whatveganseat #plantbased (at Berlin, Germany)
https://www.instagram.com/p/Bzv6bYGioDk/?igshid=1sew7foghx8pl
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Happy taco Tuesday. #americangrill #thebronx #nyc #bronx #southbronx #tacos #thehub #grill #burgers #salads (at American Grill NYC)
https://www.instagram.com/p/B2P18uoJnJj/?igshid=1k1de9gymxm2q
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If you like kimchi like me, you must try this. If you like kimchi like me but can’t always stand the heat, this must be your next meal. This kimchi dish is neither spicy nor pungent, but instead is much lighter, can be paired with anything, and won’t clear a room with its intense smell (well, it still does, but not as much as traditional kimchi). This is the perfect introduction to kimchi if you’ve never tried it before or you’re serving it to folks who haven’t. This would be so delicious with some pulled pork, or slow cooked chicken, or just about anything. I just wish I made more, because I could eat this all in one sitting.
Note: Remember that the cabbage is going to shrink significantly, so if you’re making this for a group, you may want to increase the recipe size.
Ingredients:
7 tablespoons coarse kosher salt, divided
1 large head of napa cabbage, outer leaves discarded, cabbage quartered lengthwise with root ends left intact
1 tablespoon sugar
1 teaspoon fish sauce
1 asian pear (about 12 ounces), peeled, cored, cut into matchstick-size strips
½ pound daikon (Japanese white radish), peeled, cut into matchstick-size strips
6 green onions (white and pale green parts only), cut into matchstick-size strips
3 garlic cloves, minced
Directions:
1. Mix 6 cups water and 6 tablespoons coarse salt in very large bowl, stirring to dissolve salt.
2. Place cabbage, cut side up, in water so that water almost covers cabbage. Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10 to 12 hours.
3. Drain cabbage; discard water. Rinse cabbage under cold water (in the second picture, you can see how the cabbage has shrank over the day).
4. Mix 4 cups water, 1 tablespoon coarse salt, sugar, and fish sauce in same large bowl. Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.
4. Mix pear, daikon, green onions, and garlic in medium bowl. Lift each cabbage leaf and distribute some radish mixture between each leaf (about 1 to 1 ½ tablespoons). I stacked about six or so leaves on top of each other until I had the entire cabbage head divided into stacks. This made the next step easier.
5. Nestle layered cabbage in bowl of brine as tightly as possible. Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in brine. Set aside at room temperature for 24 hours.
6. Refrigerate kimchi submerged in brine for 24 hours.
7. Lift cabbage from brine and drain. Cut into smaller pieces if desired.
Recipe taken from Bon Appétit
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A healthy take on take-out; it’s our Spaghetti Squash Chow Mein!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/spaghetti-squash-chow-mein/
How about trying a gourmet salad with our Chicken Fajita Salad!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/chicken-fajita-salad/
Let’s have fun with our Sloppy Joe Pasta!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/sloppy-joe-pasta/
Make a healthy choice with our Grilled Cauliflower with Parmesan!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/grilled-cauliflower-recipe/
Welcome your Summer party guests with our Sun-Dried Tomato Cheeseball!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/sun-dried-tomato-cheese-ball/
Is it Summer yet? Get ready with our Grilled Chipotle Shrimp Skewers!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/grilled-shrimp-skewers/
You get the best of both worlds with our Bacon & Avocado Egg Salad!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/bacon-avocado-egg-salad/
Get savory with our Curry Coconut Milk Chicken
CLICK HERE FOR RECIPE: https://bestrecipebox.com/coconut-curry-chicken/
Relax with our Instant Pot Ham & Bean Soup.
CLICK HERE FOR RECIPE: https://bestrecipebox.com/ham-and-bean-soup/
Here are some of the best ways to start your day! ☀️
CLICK HERE FOR RECIPES: https://bestrecipebox.com/best-brunch-recipes/
Skip the carbs with out Cucumber Tuna Subs!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/cucumber-tuna-subs/
Our Oven Roasted Garlic Pork Chops are irresistible!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/roast-pork-chops/
Start your day with our Ham & Cheese Egg Muffins!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/cheese-egg-muffins/
Get green with our Guacamole Deviled Eggs
CLICK HERE FOR RECIPE: https://bestrecipebox.com/guacamole-deviled-eggs/
Refresh yourself with our Grilled Greek Chicken Salad Sandwich!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/grilled-greek-chicken-sandwich/
Start your day with our No-Bake Energy Bars!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/no-bake-peanut-butter-oat-energy-bars/
Make life easier with our Instant Pot Beef Chili!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/instant-pot-beef-chili-recipe/
Bet your haven’t seen anything like our Broccoli-Cheese Chicken Egg Rolls!
CLICK HERE FOR RECIPE: https://bestrecipebox.com/broccoli-cheese-chicken-egg-rolls/
