#freshflavors

[sunlitrecipes]

Kumquat Cool Tips for Hot Days

[runninglau]

Shrimp ceviche close up is a refreshing and flavorful dish that highlights the freshness of seafood. The acidity of lime juice 'cooks' the shrimp, while the addition of crunchy vegetables and creamy avocado adds texture and depth to the dish.

Ingredients: 1 lb fresh shrimp, peeled and deveined. 1 cup fresh lime juice. 1/2 red onion, thinly sliced. 1 jalapeo pepper, seeded and diced. 1/4 cup chopped fresh cilantro. 2 tomatoes, diced. 1 avocado, diced. Salt and pepper to taste. Tortilla chips, for serving.

Instructions: Mix shrimp and lime juice in a large bowl. Do not let the shrimp float above the water. Put it in the fridge for 30 minutes with the lid on to marinate. After letting the shrimp marinate, drain off any extra lime juice. To the shrimp, add jalapeo pepper, cilantro, tomatoes, and avocado. Toss gently to mix. Add pepper and salt to taste. Serve the shrimp ceviche right away with tortilla chips. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Nature of Design

[laluna1005]

Sweet Art Cookies and Treats

[kennyacampos]

This Go-To Radish Salad is a bright and healthy dish that's great for any event. It's packed full of flavor, with crunchy radishes, crisp cucumber, and fragrant herbs. It's a great side dish or light meal because the tangy dressing makes it taste both sweet and savory.

Ingredients: 4 cups thinly sliced radishes. 1 cup diced cucumber. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped scallions. 1/4 cup toasted sesame seeds. 1/4 cup rice vinegar. 2 tablespoons maple syrup. 1 tablespoon soy sauce. 1 tablespoon sesame oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the radishes, cucumber, cilantro, mint, scallions, and sesame seeds. In a small bowl, whisk together the rice vinegar, maple syrup, soy sauce, sesame oil, salt, and pepper. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Nurses Caregivers

[sunlitrecipes]

Mulberry Magic: Fresh Summer Sips

[iamlostinlysergicbliss]

Sip on something new with this Sake Mojito - a refreshing twist on a classic cocktail

Sake Mojito

[gentuccabini]

This corn, tomato, and crispy bread salad is vegan and full of fresh tastes and textures. This dish is great for a light lunch or as a side dish at a summer barbecue.

Ingredients: 2 ears of corn, kernels removed. 2 cups cherry tomatoes, halved. 2 cups cubed crispy bread such as ciabatta. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 2 tbsp olive oil. 2 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the corn kernels, cherry tomatoes, crispy bread cubes, basil, and parsley. Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. Toss everything together until well combined. Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Cardiyogalicious

[lawyerreaderfandomer]

These vegetarian quesadillas with black beans and avocado are quick and easy to make, and they taste great. Between two flour tortillas, you put creamy avocado, hearty black beans, and melted cheddar cheese. Cook them until they are golden and crispy. For a tasty treat, put fresh tomatoes, cilantro, sour cream, and salsa on top of them.

Ingredients: 2 large avocados, sliced. 1 can 15 oz black beans, drained and rinsed. 1 cup shredded cheddar cheese. 4 large flour tortillas. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup salsa. 1 teaspoon olive oil. Salt and pepper to taste.

Instructions: Set a pan on medium heat and add the olive oil. Put in the diced red onion and cook for two to three minutes, until the onion turns clear. Add the black beans to the pan and cook for another two to three minutes. Use a fork to break up some of the beans to make a chunky mixture. Place a flour tortilla on a clean surface. Cover the tortilla with a quarter of the black bean mixture. On top of the beans, put slices of avocado. Add chunks of tomato, chopped cilantro, and shredded cheddar cheese on top. Add pepper and salt to taste. To make a quesadilla sandwich, put another tortilla on top. Setting a big skillet on medium-high heat and adding cooking spray or a little olive oil to it will help it stay clean. Carefully move the quesadilla to the pan and cook for two to three minutes on each side, or until the cheese melts and the tortilla turns golden brown. Take it out of the pan and let it cool for one minute before cutting it into wedges. Put some sour cream and salsa on the side and serve. Have fun with your tasty Avocado Black Bean Quesadillas!

Prep Time: 15 minutes

Cook Time: 10 minutes

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