An elegant and quick to make strawberry galette piled high with fresh strawberries and crunchy almond slivers. You won’t believe how easy it is to make this dessert for your next Summer get together!
2 pie crusts
2 cups sliced strawberries
½ cup slivered almonds
¼ cup brown sugar
½ of a lemon squeezed
1 tablespoon butter, melted
1 teaspoon honey
Preheat oven to 375 degrees Fahrenheit. Roll out 1 pie crust onto a parchment lined baking sheet. For other pie crust roll out and using a cookie cutter cut out hearts. I made 7. Set aside.
To a bowl add strawberries, slivered almonds, brown sugar, and lemon juice. Stir to coat and combine ingredients. Melt butter and set aside.
To pie crust that is on cookie sheet pour on strawberries and almonds. Keep edges empty of strawberries and almonds. Drizzle with honey. Take butter and coat edges of pie crust. Pull up sides and pinch at intervals if you like that design or just place lightly on top of strawberries. Coat rest of top of pie crust with butter. Coat hearts with butter and place on top of pie crust or strawberries. Place in the oven and bake for 20 minutes.
I am SUPER DUPER excited for @ripedelray to finally open... come August 🥳🥳🥳 If you haven’t seen a few of the items they’ve been posting, check it out at @ripedelray! My favorite so far is their Ahi Tuna Tartar stuffed in an avocado 🥑 I will be sure to keep you all in the loop for when they finally open!
8 minutes ago
It's still pride month and I'm still eating every sort of rainbow ✨🌈🍴
Long working days call for easy dinner recipes that don’t require a whole sink full of dirty dishes. That’s why I threw together this one skillet chicken with herbed quinoa, Filled with delicious seasonal nutritious vegetables. Total cooking time should be less than 1 hour. Give it a try!🍗 Ingredients
2 lbs chicken thighs (4-5 pieces)
Olive oil, extra virgin
1 medium onions, diced
3 large garlic cloves, minced
1 1/2 cups quinoa, uncooked
2 cups vegetable broth
3/4 tsp himalayan pink salt
1/2 tsp cumin, ground
1 bunch of chopped asparagus
1/3 cup chopped parsley
1/3 cup chopped dill
1 lemon, sliced .
1. Preheat large skillet on medium-high heat. Add olive oil and chicken and saute for 10-15 minutes on each side. Add lemon slices to pan after the first flip and let caramelize. Cook check iron until golden brown sides appear. Transfer to a plate and set aside.
2. Add olive oil, onions, garlic, and cook for 3-5 minutes, stirring occasionally. Add chopped asparagus and sauté for 5 more minutes. Now add the quinoa, broth, salt and pepper, stir. Bring to a boil, cover, reduce heat to low and cook for about 15minutes.
3. Now it’s time to add the mushrooms. At this point quinoa should be cooked al dente. Add herbs (chopped dill and parsley), stir, add the pre cooked chicken, cover and let cook for 5-7 more minutes, add the caramelized lemons towards the end and serve when all liquid is gone.
Whoever first thought to use sweet potatoes in place of bread when wanting loaded toasts, bless ‘em🙏🏽. Yesterday I said my breakfast mood always changes- here is that statement in full effect, featured on one dish. I am notorious for being terrible at decision making- that precious lil girl in the tortilla commercial saying “porque no los dos?” that’s my brain…not mad about it. 🤷🏽♀️
Loaded sweet potato toast two ways✨
1 Japanese sweet potato, sliced into toasts
Toppings of choice
Preheat oven to 425 degrees F. Cut off the ends of the sweet potato, then cut lengthwise about ¼ of an inch thick. (you could also cut into rounds instead and have fun little bite sized toasts!) coat slices with avocado oil and a sprinkling of pink salt. Place slices on a baking tray lined with parchment paper and bake in the oven for 15 minutes. (if you have an air fryer- you can use that instead. Try 375 for 15 minutes). While potatoes are cooking, prep all your other toppings. I went with sliced avocado, soft scrambled eggs, a tiiiiny bit of nutrional yeast + red pepper flakes and pickled onions for the savory, for the sweet i used some almond butter, homemade blueberry jam, flaxmeal, and chia seeds. Dont sleep on eitherrrrr of these combos. They were insane and i cannot decide which was better. 🙈🥰
Vino la Chefs și încearcă preparatele semnate de Chef Sorin Bontea🤩
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15 minutes ago
Shrimp, jicama, cucumber, avocado, garlic relish, basil, cilantro and crispy shallots in a super fresh aguachile broth. Aka “seafood cereal!”
15 minutes ago
The ultimate comfort food- baked pasta! I’ve always loved this dish as a kid, even when it was in the form of hamburger helper- I loved it. This veganized version is so tasty, loaded with protein, and is so satisfying.
You might know this dish by Baked American Goulash, it is a classic recipe that even the fussiest of eaters will enjoy. It was probably one of the first recipes I learned to make, even before I become vegetarian or vegan. For me, I love how cheesy, hearty, and flavorful it is.
This is a simple recipe but, like with most good things, takes time. After you cook up the proteins, herbs, pasta, it still needs to bake in the oven for another 40 mins. I recommend eating a salad while it cooks up in the oven- the smell always gets to me and makes me impatient!
To make it you need:1 package of pasta (I used the twist kind at my boyfriends request, but ziti is more traditional for this dish!) 1tbs olive oil2 cloves garlic, crushed and chopped½ white onion, chopped finely
1 tbs oregano2 tsp thyme2 tsp sea salt1 package vegan crumbles (I used beyond meats, but other brands also work or TVP is great!) 1 jar of garlic pasta sauce
3/4 cup shredded vegan mozzarella ( Miyoko Mozz is my new fav!) ½ cup cubed vegan mozzarella (dice sized, smaller chunks mixes into the sauce too much)½ cup finely shredded vegan parm (violife is my fav!) Preheat oven to 350 FStart by cooking your pasta according to package directionsIn a frying pan on medium heat, add oil, garlic, onion, and herbs, cook until onion become transparentAdd your protein crumbles to the mixture and cook until dethawed and reheatedIn a casserole pan add jar of pasta sauce, then mix in the crumble and onion mixture, the chunchunks of vegan cheese, and pasta. Once the mixture is thoroughly mixed everything in the casserole pan, top with shredded mozz and parm. Cover and bake for 35 mins, then remove the cover and bake an additional 5-7 mins. You want the cheese on top to just starts to brown and the edges of the pan to get crispy (it’s all about texture here)Remove from oven and serve!