Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
Gỏi gà is fresh and tangy and everything I want to eat right now.
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
LIGHTLIFE BEYOND CRUMBLE BEYOND and LIGHTLIFE beef and sausage crumble. Use as topping for pasta dishes, pizza, salads, tacos! Makes about 4-5 cups depending on the size of the crumble ClipBoard: B…
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
I’m back with more Halloween fun for y’all today! I have a TON of basil growing in my yard right now and I absolutely love caprese salads so I wanted to make a yummy recipe with a spooky twist. I know that olives are not typically included in a caprese salad but I also LOVE black […]
A super bright, punchy marinated white bean salad made with (mostly) pantry ingredients! Great on toast, tossed with pasta or as part of a grain bowl. So versatile!
Refreshing and vibrant, this fennel apple salad is made with shaved fennel, crisp apples and peppery arugula , tossed with a simple Dijon vinaigrette and topped with chopped, toasted walnuts.
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
My day to day meals are usually simple, like a really good salad. I never buy pre-made salad dressings because homemade is always easier and better. I had rarely used ranch on salads until I started making my own. Homemade ranch couldn’t be more different from the the supermarket goopy stuff that comes out of […]
Adapted from Minimalist Baker's Everyday Cooking Notes: If you want to make this vegan, obviously use vegan mayo; if you don't keep a vegan diet, regular mayo or Greek yogurt also are great. My preference is Greek yogurt. As noted in the post, my friend Diane, who passed along the recipe to me, serves the salad wrap-style in Boston lettuce leaves along with shredded carrots. The wraps are so good! I'll try to upload a picture next time I make them. If you are sensitive to onion, you may want to use less than 1/4 cup. A few commenters found the onion to be a bit too strong. It's possible the addition of scallions, not in the original recipe, is adding to the extra onion-y flavor, so you could alternatively use fewer scallions.
I used full size bocconcini for this recipe, but a buffalo mozarella ball of about the same total weight would be just fine. Basil pesto from a jar is fine, or you could make your own using this quick pesto recipe, just omit the cheese. Leftovers are great for mixing through pasta or as a topping for steak.
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
Tomatoes are delicious and all of us like them very much. They are a great addition to the diet and they are more than just desirable when you want to enjoy a great salad. Of course, the situation when it comes to the tomatoes and gout is slightly different,
Explore this collection of our all-time best dinner recipes for main dishes, sides and salads. Heres what you want to eat for dinner right now, from Food.com.
Oh me oh my, this Moroccan Salmon. Did you know I’ve been wanting to go to Morocco forever? Forever. I want to see the gorgeous architecture, sleep a night or two in the desert, and eat delicious flavorful Moroccan food. But taking a big trip right now is so far down on the priority (or...Read More
This easy Warm Quinoa Salad with Butternut Squash, Kale and homemade Maple Candied Pecans is a feast for eyes and belly! Serve it as a meatless main or a stunning vegetarian side dish for Thanksgiving!
Adapted from Minimalist Baker's Everyday Cooking Notes: If you want to make this vegan, obviously use vegan mayo; if you don't keep a vegan diet, regular mayo or Greek yogurt also are great. My preference is Greek yogurt. As noted in the post, my friend Diane, who passed along the recipe to me, serves the salad wrap-style in Boston lettuce leaves along with shredded carrots. The wraps are so good! I'll try to upload a picture next time I make them. If you are sensitive to onion, you may want to use less than 1/4 cup. A few commenters found the onion to be a bit too strong. It's possible the addition of scallions, not in the original recipe, is adding to the extra onion-y flavor, so you could alternatively use fewer scallions.
Wondering what to do with your spiralizer? From sweet potato fries and creamy zoodles to carrot rice and beet noodles, here are 12 spiralizer recipes to make the most of this secret weapon for heal…
Who knew eating a super green salad could be so fun?
[ad_1] Salad greens are my thing right now. I'm enjoying huge bowls of them on their own or with a combination of other veggies or as an 'important' part of
It's time to curl up and find your new favorite recipe.
When I first started Inspiralized, for a few months, my website was literally the only...
Hello friends! Let's take a break from formal baking recipes. I'd like to show you what I'm eating for breakfast, lunch, and dinner
Adapted from Minimalist Baker's Everyday Cooking Notes: If you want to make this vegan, obviously use vegan mayo; if you don't keep a vegan diet, regular mayo or Greek yogurt also are great. My preference is Greek yogurt. As noted in the post, my friend Diane, who passed along the recipe to me, serves the salad wrap-style in Boston lettuce leaves along with shredded carrots. The wraps are so good! I'll try to upload a picture next time I make them. If you are sensitive to onion, you may want to use less than 1/4 cup. A few commenters found the onion to be a bit too strong. It's possible the addition of scallions, not in the original recipe, is adding to the extra onion-y flavor, so you could alternatively use fewer scallions.
This recipe gets its inspiration from Guatemalan street corn. Piping hot corn on the cob is smeared with mayonnaise and dredged with Queso or Cotija cheese, fresh cilantro, chile powder, lime and p…
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!
