#colorfuldish
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dpdsprings 22 days ago
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This dish combines the succulent flavor of grilled salmon with the refreshing taste of mango salsa, creating a perfect harmony of sweet and savory flavors. It's a delightful seafood recipe that is easy to prepare and bursting with vibrant colors and flavors.
Ingredients: 4 salmon fillets. 2 ripe mangoes, diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 jalapeo pepper, seeded and minced. 1/4 cup fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Warm the grill up to a medium-high level. Add some olive oil, salt, and pepper to the salmon fillets. Seared salmon fillets should be cooked all the way through after 4 to 5 minutes on each side. Chop up mangoes, red bell pepper, red onion, jalapeo pepper, cilantro, lime juice, salt, and pepper. Put them all in a bowl. Combine well by mixing. Place grilled salmon on top of mango salsa and serve. I hope you enjoy your salmon with mango salsa from Nat Pagle's Catch of the Day!
Prep Time: 15 minutes
Cook Time: 10 minutes
Savanna Whitlock
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ariel-is-mabel 1 month ago
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This Kale Pesto Pasta is a vibrant and nutritious twist on traditional pesto pasta. Kale brings a hearty texture and earthy flavor to the sauce, while the addition of garlic, Parmesan cheese, and pine nuts adds depth and richness. It's a quick and easy dish that's perfect for a weeknight dinner or a cozy weekend meal.
Ingredients: 200g pasta. 3 cups kale leaves, stems removed. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup pine nuts, toasted. 1/4 cup olive oil. Salt and pepper to taste.
Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a food processor, combine kale leaves, garlic, Parmesan cheese, and toasted pine nuts. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil until the mixture forms a smooth paste. Season with salt and pepper to taste. Toss the cooked pasta with the kale pesto-like sauce until well coated. Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.
Prep Time: 15 minutes
Cook Time: 10 minutes
Delfin Agencija
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larest 1 month ago
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This Raw Pasta Primavera is bursting with fresh flavors and vibrant colors. It's a delicious vegan dish that's perfect for a light lunch or dinner.
Ingredients: 2 zucchinis, spiralized. 1 cup cherry tomatoes, halved. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup sliced black olives. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 1/4 cup pine nuts. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.
Instructions: Spiralize the zucchini and put it in a large bowl. Add the cherry tomatoes, sliced bell peppers, black olives, basil, parsley, and pine nuts. Mix the olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. The dressing should be poured over the vegetables and mixed well. Put it in the fridge for up to an hour before serving, or serve it right away.
Prep Time: 15 minutes
Cook Time: 0 minutes
Aharon Bensimon
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skramthesimsxoxo 8 months ago
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This salad with carrots, dill, and white beans is a great mix of tastes and textures. There is something sweet about the carrots, something fresh about the dill, and something creamy about the white beans in this healthy and filling salad.
Ingredients: 2 cups shredded carrots. 1 can 15 oz white beans, drained and rinsed. 1/4 cup fresh dill, chopped. 1/4 cup red onion, finely chopped. 1/4 cup olive oil. 2 tablespoons white wine vinegar. 1 tablespoon honey. Salt and pepper to taste.
Instructions: Shred the carrots and put them, along with the white beans, chopped dill, and red onion, in a large bowl. Mix the honey, salt, pepper, olive oil, and white wine vinegar in a separate small bowl using a whisk. Cover the salad with the dressing, then toss it all together until it's well sealed. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. This Carrot, Dill, and White Bean Salad is great as a light meal or a cool side dish. Have fun!
Teagan Warren
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thnkrtv 8 months ago
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Cod fillets seared in a pan and served with a colorful and tasty minted pea puree. You can make this dish quickly and easily, and it tastes great. It's great for a weeknight dinner or a special event.
Ingredients: 4 cod fillets 6 oz each. Salt and pepper to taste. 2 tablespoons olive oil. 2 cups frozen peas. 1/4 cup fresh mint leaves. 2 tablespoons butter. 1 garlic clove, minced. 1/4 cup chicken or vegetable broth. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1 tablespoon chopped chives for garnish.
Instructions: Season the cod fillets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the cod fillets to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Meanwhile, prepare the minted pea puree. Cook the frozen peas in boiling water for 2-3 minutes until tender. Drain and transfer to a blender. Add fresh mint leaves, butter, minced garlic, chicken or vegetable broth, lemon juice, and lemon zest to the blender with the peas. Blend until smooth, adding more broth if needed to reach desired consistency. Season with salt and pepper to taste. Serve the pan-seared cod fillets with a generous dollop of minted pea puree on top. Garnish with chopped chives before serving.
Brett
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simsfosure 8 months ago
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The fresh taste of heirloom tomatoes and basil is mixed with the tangy sweetness of balsamic vinegar to make this colorful vegan pasta dish. It's a great meal for summer because the zucchini noodles are a light and healthy alternative to regular pasta.
Ingredients: 2 large heirloom tomatoes, diced. 1 cup fresh basil leaves, chopped. 4 medium zucchinis, spiralized into noodles. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper, to taste. Vegan Parmesan cheese, for garnish optional.
Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add spiralized zucchini noodles to the skillet and saut for 2-3 minutes until slightly softened. Add diced heirloom tomatoes, chopped basil, and balsamic vinegar to the skillet. Season with salt and pepper to taste, and toss everything together gently. Cook for an additional 2-3 minutes until the tomatoes are heated through but still firm. Remove from heat and garnish with vegan Parmesan cheese, if desired. Serve immediately and enjoy!
Shania M
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ispychef 1 year ago
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tensai-akage 1 year ago
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Apple Broccoli Salad + Sweet & Spicy Gochujang Dressing Savor every bite of our Apple Broccoli Salad, expertly enhanced with the irresistible kick of Sweet & Spicy Gochujang Dressing. A match made in culinary heaven.
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jarodragon 2 years ago
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Salad of Mexican Beans with Corn and Bell Pepper in a Lime Cilantro Vinaigrett Taste the fiesta in every bite with this irresistible Mexican Bean Salad. Packed with colorful corn, bell pepper, and drizzled in a refreshing lime cilantro vinaigrette, it's a flavor explosion you won't want to miss.
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fonderia 21 days ago
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A vibrant and nutritious salad featuring the flavors of asparagus, peas, and pesto, combined with quinoa for a wholesome meal. Perfect for a light lunch or a side dish for dinner.
Ingredients: 1 cup quinoa. 2 cups water. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 1 cup fresh or frozen peas. 4 cups baby spinach leaves. 1/2 cup pesto sauce. 1/4 cup toasted pine nuts. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Olive oil for drizzling.
Instructions: Rinse the quinoa thoroughly under cold water, then place it in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool. While the quinoa is cooking, blanch the asparagus and peas in boiling water for 2-3 minutes until they are bright green and slightly tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside. In a large salad bowl, combine the cooked quinoa, blanched asparagus, peas, and baby spinach leaves. Drizzle the pesto sauce over the salad and toss everything together until well coated. Sprinkle the toasted pine nuts and grated Parmesan cheese over the salad, and season with salt and pepper to taste. Drizzle with a bit of olive oil for extra flavor and shine. Serve your Asparagus and Pea Spinach Pesto Quinoa Salad immediately, or refrigerate it for later. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
a quick pit stop your car your life
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asaablog 8 months ago
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This Zucchini Noodle Salad is bright and fresh, and it would be great as a light lunch or as a side dish at your next barbecue. Cherry tomatoes, cucumbers, red onions, fresh basil, feta cheese, black olives, and spiralized zucchini noodles are mixed together, and then a tasty balsamic vinaigrette is drizzled over the top.
Ingredients: 2 large zucchinis, spiralized. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup black olives, sliced. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: In a large bowl, combine the spiralized zucchinis, cherry tomatoes, cucumber, red onion, basil, feta cheese, and black olives. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Season the salad with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve the zucchini noodle salad as a refreshing and healthy side dish or a light meal. Enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Danielle Owen
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peoplelookingatcitibike 2 years ago
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Thai Red Rice Noodles with Stir-Fried Tempeh and Savory Peanut Sauce Vegan
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Indulge in the bold flavors of Thai Red Rice Noodles with Stir-Fried Tempeh and Savory Peanut Sauce - a confident choice for a delicious vegan meal.
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ilvermorny-dear 2 years ago
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Vegan Thai Red Rice Noodles with Stir-Fried Tempeh and Spicy Peanut Sauce
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Elevate your taste buds with the vibrant combination of Thai Red Rice Noodles, Stir-Fried Tempeh, and a rich Savory Peanut Sauce. Embrace the confident flavors of this vegan masterpiece.
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guineapigparkour 2 years ago
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Chopped Thai Chicken Salad - Pinch of Yum
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Craving a fresh and zesty salad? Look no further than Pinch of Yum's Chopped Thai Chicken Salad.
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thevisionshazy 2 years ago
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Umeboshi Salad Discover the tangy and refreshing flavors of Umeboshi Salad - a perfect blend of tradition and freshness.
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kauniste 2 years ago
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Strawberry Caprese Salad Adventures in Cooking Indulge in the delightful flavors of our Strawberry Caprese Salad recipe from Adventures in Cooking.
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