#brightandfresh

[found-fabricated]

Coastal wander, bright and fresh a few observations and a quick December swim. #coastalwalk #wander #seaswim #december #seascapes #thalassophile #thalassotherapy #sealove #winter #brightandfresh #solivagant #moments #observations #winterlight #winterskies #bluesky #headspace #daydreamer #landscape #landscapecaptures #coastallife #seashore #shoreline #refresh #naturelove #sea #alwaysbythesea #wildswim #wildswimming #seaswim https://www.instagram.com/p/Bq8YWzIFRh3/?utm_source=ig_tumblr_share&igshid=c4sp43f6b7ks

[crossedkeysinn]

This Simple Vietnamese Summer Roll Salad tastes just like traditional Vietnamese summer rolls, but it comes in a bowl for easy serving. It's bright, fresh, and full of delicious seafood.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup cooked vermicelli noodles. 1 cup shredded lettuce. 1 cup shredded carrots. 1 cucumber, julienned. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh cilantro leaves. 1/4 cup chopped peanuts. Rice paper wrappers. For the dressing: 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons water, 1 tablespoon sugar, 1 clove garlic minced, 1 Thai chili minced.

Instructions: Boil shrimp in salted water until pink, about 3-4 minutes. Drain and set aside to cool. In a large bowl, combine cooked vermicelli noodles, shredded lettuce, shredded carrots, julienned cucumber, chopped mint, chopped cilantro, and chopped peanuts. In a small bowl, whisk together fish sauce, lime juice, water, sugar, minced garlic, and minced Thai chili to make the dressing. Add cooled shrimp to the salad bowl, then pour the dressing over the salad. Toss gently to combine. Soak rice paper wrappers in warm water for about 15-20 seconds until soft and pliable. Place a portion of the salad mixture on each wrapper and roll tightly, tucking in the sides as you go. Serve immediately or refrigerate until ready to serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 5 minutes

bruna kalil othero

[jemherondale]

With this delicious pasta dish, mint and peas work together to make a bright and flavorful sauce that goes perfectly with the tagliatelle. Putting this new spin on classic pasta recipes is fun.

Ingredients: 300g tagliatelle pasta. 200g fresh or frozen peas. 1 bunch fresh mint leaves. 2 cloves garlic, minced. 1 shallot, finely chopped. 50g Parmesan cheese, grated. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water. In a large saucepan, heat olive oil over medium heat. Add minced garlic and chopped shallot, saut until fragrant and translucent. Add the peas to the pan and cook for about 5 minutes until they are heated through. Remove the pan from heat and let it cool slightly. Then transfer the pea mixture to a blender or food processor. Add fresh mint leaves and Parmesan cheese. Blend until smooth, adding a splash of pasta water if needed to reach desired consistency. Return the pea and mint sauce to the saucepan. Season with salt and pepper to taste. Cook over low heat for a few minutes until warmed through. Add the cooked tagliatelle to the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add more pasta water until desired consistency is reached. Serve the tagliatelle with mint and pea sauce hot, garnished with additional grated Parmesan cheese and fresh mint leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

400 Rustic Station

[geckosart]

With this delicious pasta dish, mint and peas work together to make a bright and flavorful sauce that goes perfectly with the tagliatelle. Putting this new spin on classic pasta recipes is fun.

Ingredients: 300g tagliatelle pasta. 200g fresh or frozen peas. 1 bunch fresh mint leaves. 2 cloves garlic, minced. 1 shallot, finely chopped. 50g Parmesan cheese, grated. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water. In a large saucepan, heat olive oil over medium heat. Add minced garlic and chopped shallot, saut until fragrant and translucent. Add the peas to the pan and cook for about 5 minutes until they are heated through. Remove the pan from heat and let it cool slightly. Then transfer the pea mixture to a blender or food processor. Add fresh mint leaves and Parmesan cheese. Blend until smooth, adding a splash of pasta water if needed to reach desired consistency. Return the pea and mint sauce to the saucepan. Season with salt and pepper to taste. Cook over low heat for a few minutes until warmed through. Add the cooked tagliatelle to the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add more pasta water until desired consistency is reached. Serve the tagliatelle with mint and pea sauce hot, garnished with additional grated Parmesan cheese and fresh mint leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

400 Rustic Station

[iiyoheki]

With this delicious pasta dish, mint and peas work together to make a bright and flavorful sauce that goes perfectly with the tagliatelle. Putting this new spin on classic pasta recipes is fun.

Ingredients: 300g tagliatelle pasta. 200g fresh or frozen peas. 1 bunch fresh mint leaves. 2 cloves garlic, minced. 1 shallot, finely chopped. 50g Parmesan cheese, grated. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water. In a large saucepan, heat olive oil over medium heat. Add minced garlic and chopped shallot, saut until fragrant and translucent. Add the peas to the pan and cook for about 5 minutes until they are heated through. Remove the pan from heat and let it cool slightly. Then transfer the pea mixture to a blender or food processor. Add fresh mint leaves and Parmesan cheese. Blend until smooth, adding a splash of pasta water if needed to reach desired consistency. Return the pea and mint sauce to the saucepan. Season with salt and pepper to taste. Cook over low heat for a few minutes until warmed through. Add the cooked tagliatelle to the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add more pasta water until desired consistency is reached. Serve the tagliatelle with mint and pea sauce hot, garnished with additional grated Parmesan cheese and fresh mint leaves if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

400 Rustic Station

[shinshinhye]

This vibrant Spring Pea Soup is a celebration of fresh flavors. Bursting with sweetness from peas and a hint of freshness from mint, it's a perfect dish to welcome the season.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 4 cups fresh or frozen peas. 4 cups vegetable broth. Salt and pepper to taste. 1/4 cup fresh mint leaves. 1/4 cup Greek yogurt optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and garlic. Add the vegetable broth and peas and stir them in. Then bring the soup to a simmer. After 10 to 15 minutes, the peas should be soft. Add pepper and salt to taste. Take it off the heat and add the fresh mint leaves. Blend the soup until it's smooth with an immersion blender. Serve hot, and if you want, top with a dollop of Greek yogurt.

Prep Time: 10 minutes

Cook Time: 20 minutes

MT Vernon Grade Five

[mimilkybaby]

This Genius Lemon Chicken recipe is bursting with vibrant flavors of lemon and garlic, creating a succulent and aromatic dish that's perfect for any occasion.

Ingredients: 4 chicken breasts. 2 lemons. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Cut up one lemon and put it in a small bowl with olive oil, dried oregano, salt, and pepper. Put the chicken breasts in a baking dish and pour the lemon-garlic mixture over them, making sure to cover all of them. Cut the last lemon into slices and put them on top of the chicken breasts. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 30 minutes

Three Oak Violets

[spicecookies]

Enjoy this refreshing and vibrant fruit salad that is gluten-free and bursting with natural sweetness. Perfect for a light and healthy dessert or snack.

Ingredients: 2 cups strawberries, diced. 1 cup blueberries. 1 cup raspberries. 1 cup grapes, halved. 1 tablespoon honey. 1 tablespoon fresh mint, chopped.

Instructions: In a large bowl, combine strawberries, blueberries, raspberries, and grapes. Drizzle honey over the fruit mixture and gently toss to coat. Sprinkle fresh mint on top and toss again to combine. Divide the fruit salad into small cups or bowls for serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

tabatha hopkins official