#summerdish

[istanbulfood]

şaban amcanın mini mini dolmalık biberlerinden az kıymalı, bol bulgurlu, nar ekşili, koruklu, domatesli, kişnişli ve sarımsaklı dolma attım fırına. altında az bir domates rende, az su ve zeytinyağı var. 🌶🍅 ne yemek istiyorsam onu pişirebilmek. şükür. şükür ki bunu yapabilecek yeteneğim, bilgim ve imkanım var. tabağıma koyduğum çoğu yemeği üreteni tanıyorum. Şükür. çocuklarınıza yemek yapmayı öğretin. kız-erkek ayırmayın. mutfaktan esirgemeyin onları. yapamazsın demeyin. kırınca dökünce kızmayın. bir daha gösterin. olabilir diyin. yüreklendirin ama pohpohlamayın. beğensin beğenmesin zorlamayın. ama önüne koyun, yılmayın, tanıtın. // Dolma, stuffed peppers; ground beef, bulgur, coriander, pomegranate extract, tomatoes, garlic and topped with koruk; unripe grapes, olive oil, grated toms and a little water, into the oven! #dolma #biberdolması #stuffedpeppers ##summerdish #norecipe #knowyourfarmer #evdekiyemekeniyisidir (at Istanbul, Turkey) https://www.instagram.com/p/B0OKGESAQs0/?igshid=1lkc0u3diioui

[mikuholic31]

Vegetable with Taiwanese kiki noodle.

[hhhori]

Enjoy crispy and flavorful summer squash with this easy air fryer recipe. It's a quick and healthy side dish that pairs well with a variety of main courses.

Ingredients: 2 medium summer squash or yellow squash, sliced into rounds. 2 tablespoons olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried oregano. Salt and pepper to taste. Grated Parmesan cheese for topping optional.

Instructions: Preheat your air fryer to 375F 190C. In a large bowl, toss the sliced summer squash with olive oil, garlic powder, onion powder, dried oregano, salt, and pepper until well coated. Place the seasoned squash slices in a single layer in the air fryer basket. You may need to cook in batches depending on the size of your air fryer. Air fry the squash at 375F 190C for 8-10 minutes, flipping them halfway through the cooking time, or until they are golden brown and tender. If desired, sprinkle grated Parmesan cheese over the cooked squash and air fry for an additional 1-2 minutes until the cheese is melted and bubbly. Remove the air-fried summer squash from the basket, and serve them hot as a delicious side dish.

Prep Time: 10 minutes

Cook Time: 10 minutes

Vers Geluk

[dorksofwarcraft]

This Crab and Shrimp Salad is great for seafood lovers because it is cool and tasty. It has soft crab meat, juicy shrimp, crunchy celery, tangy red onion, and fresh parsley all mixed together in a creamy lemon-Dijon dressing. It's simple to make and tastes great as an appetizer, lunch, or light dinner.

Ingredients: 1 lb cooked crab meat, shredded. 1 lb cooked shrimp, peeled and deveined. 1/2 cup diced celery. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup mayonnaise. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper, to taste.

Instructions: Shred the crab meat and put it in a large bowl. Add the cooked shrimp, diced celery, diced red onion, and chopped parsley. Whisk the mayonnaise, lemon juice, and Dijon mustard together in a small bowl until everything is well mixed. Add the dressing to the crab and shrimp mix and gently toss to coat. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Catalina Arroyo

[noirmatic]

A creamy mustard dressing goes well with a sour and tasty potato salad.

Ingredients: 6 medium potatoes, boiled and cubed. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon whole grain mustard. 2 tablespoons chopped fresh parsley. 2 green onions, finely chopped. Salt and pepper to taste.

Instructions: In a large bowl, combine mayonnaise, Dijon mustard, and whole grain mustard. Add cubed potatoes, chopped parsley, and green onions. Mix well to coat potatoes evenly. Season with salt and pepper to taste. Mix again. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with additional parsley before serving, if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

When Someone Becomes A Memory

[iamaxiezze]

The fresh cherry tomatoes, cucumber, and bell pepper in this quinoa salad are mixed in with a zesty citrus vinaigrette. This dish is great for a healthy and filling meal in the spring or summer.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/3 cup olive oil. Juice of 2 lemons. Zest of 1 lemon. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese. In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, salt, and pepper to create the citrus vinaigrette. Pour the citrus vinaigrette over the quinoa mixture and toss to combine, ensuring everything is well-coated. Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with additional parsley and feta cheese before serving. Enjoy this refreshing quinoa salad as a perfect spring and summer meal!

Prep Time: 15 minutes

Cook Time: 15 minutes

Kiriazi Maintenance

[izzy-fo-sheezy]

This Sweet Corn Cheesy Pasta is a great summer dish because it has both sweet fresh corn and creamy cheddar cheese. It's a warm and tasty meal that's great for summer parties or dinners during the week.

Ingredients: 8 oz pasta. 2 cups fresh sweet corn kernels. 2 tbsp butter. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup shredded cheddar cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. For 3 to 4 minutes, until soft, add the sweet corn kernels. Add the heavy cream and bring it to a low boil. Add the crumbled cheddar cheese and mix it in until it melts and is smooth. Add pepper and salt to taste. Toss the cooked pasta around in the pan after adding it. Add fresh parsley as a garnish if you like. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

build a pedal steel guitar

[hotarujaejaeart]

The crisp kale, sweet apples, and tangy poppy seed vinaigrette in this kale apple slaw make it a great summer dish. You can eat it as a side dish or for lunch.

Ingredients: 4 cups kale, stems removed and finely chopped. 1 large apple, cored and thinly sliced. 1/4 cup sliced almonds. 1/4 cup dried cranberries. 1/4 cup vegan mayonnaise. 1 tablespoon apple cider vinegar. 1 tablespoon maple syrup. 1 teaspoon poppy seeds. Salt and pepper to taste.

Instructions: Put the apple slices, almonds, dried cranberries, and kale in a large bowl. Add the apple cider vinegar, maple syrup, poppy seeds, salt, and pepper to a small bowl and mix them together with a whisk. Add the dressing to the kale and toss it all around until it's well covered. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix.

Prep Time: 15 minutes

Cook Time: 0 minutes

silly squishy