Here’s a super delicious way to prepare sweet potatoes from IG’s @pinchofyum (pinchofyum.com)
Cut the sweet potatoes into spirals.
Sauté with salt and pepper until mostly soft.
Form into nests
Break egg on top (add more salt and pepper to taste)
Cover and cook until egg sets
Serve with avocado
Check out pinchofyum.com for more great recipes.
Introducing @playful_kitchen where you can find many delicious recipes. Check out her simple, yet delicious, okra recipe below:
“✨oven roasted okra✨
Super simple:
Wash and dry okra.
Toss in olive oil and season with your favorite spices (I used @badiaspices and cayenne pepper).
Bake on a rack to get them extra crispy.
Bake for 30-40 minutes (375º) until desired texture.” (We’ve also seen 450º for 20-25mins.)
Visit her IG for lots of great cooking and baking ideas.
You have to try this heirloom tomato gazpacho recipe from @theoriginaldish
It’s a soup served cold, perfect for this hot weather.
Here it from Kayla’s site, theoriginaldish.com
INGREDIENTS:
1 large cucumber, seeded + roughly chopped
1 red pepper, stemmed + seeded + roughly chopped
2 lbs heirloom tomatoes, cut into chunks
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
3 tbsp red wine vinegar
1 ½ tsp kosher salt
8 large basil leaves, plus more to garnish
½ cup extra-virgin olive oil
½ lb heirloom cherry tomatoes, quartered
2 scallions, thinly sliced
1 tbsp minced chives
flaky sea salt
freshly cracked black pepper
6 (½”) slices crusty bread
INSTRUCTIONS:
Combine the chopped cucumber, red pepper, tomatoes, shallot, garlic, 2 tablespoons of red wine vinegar, and salt in a mixing bowl. Toss well and let marinate at room temperature for 30 minutes.
Add the tomato mixture and basil to a blender. Blend as you stream in a ¼ cup of the olive oil until smooth and creamy. Taste and adjust the seasoning if needed. Chill the gazpacho for at least 30 minutes.
Meanwhile, combine the cherry tomatoes, scallions, chives, remaining 1 tablespoon of red wine vinegar, and remaining ¼ cup of olive oil. Toss well and season with a pinch of flaky sea salt and lots of freshly cracked black pepper. Let sit until ready to serve.
Heat the grill over high heat. Drizzle the bread with a generous coating of olive oil. Season each side with a pinch of salt. Grill the bread for a couple of minutes until charred and crisp on both sides.
Serve the gazpacho with the cherry tomato topping spooned over top. Garnish with more fresh basil, a pinch of flaky sea salt, and black pepper. Serve the grilled bread alongside.
Head over to @theoriginaldish on IG or theoriginaldish.com for lots of great dinner ideas!
Lemon Feta Pasta Salad
Try this simple, delicious, summertime pasta salad from IG's @audreylillian
INGREDIENTS:
10oz pasta (Use whole wheat or chickpea/ lentil pasta to make more nutritious)
1 cup cherry tomatoes
1 cup cucumber
1 cup bell peppers
large handful arugula
1/3 cup feta
1/2-1 fresh lemon
DRESSING:
1/3 cup olive oil
1/8 cup red wine vinegar
1 tbsp maple syrup or honey
1 tsp Italian seasoning
lots of salt and pepper to taste
optional chili flakes for spice
INSTRUCTIONS:
1. Cook your pasta according to package directions and allow to cool completely.
2. While the pasta is cooking, prep and chop your veggies. Mix together the ingredients for your dressing and adjust as needed.
3. Assemble! Place all ingredients in a large bowl and mix well. Squeeze over lots of fresh lemon and enjoy!
INGREDIENTS for 6:
1/2 a cantaloupe
1 lb. of feta
1/4 a watermelon
2 baby onions (optional)
Fresh mint to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Almonds to taste
INSTRUCTIONS:
Cube the melons and feta into bit-sized pieces.
Cut the onions into thin round slices.
Sprinkle with mint.
Drizzle with olive oil
Sprinkle with salt and pepper.
Stir all of the ingredients well.
Garnish with almonds.
Enjoy!
INGREDIENTS for 4:
3-4 medium heirloom tomatoes, sliced
8 oz fresh mozzarella, sliced
1/4 cup fresh basil leaves
3 tbsp extra virgin olive oil
1-2 tbsp balsamic glaze (optional)
Salt and pepper to taste
INSTRUCTIONS:
Cut the heirloom tomatoes into thick slices.
Slice the fresh mozzarella into rounds, about the same thickness as the tomato slices.
On a large plate or platter, alternate the slices of tomato and mozzarella in a circular pattern or in rows.
Tuck fresh basil leaves between the slices.
Drizzle extra virgin olive oil over the salad.
If desired, add a drizzle of balsamic glaze for extra flavor.
Sprinkle with salt and freshly ground black pepper to taste.
Serve immediately as a refreshing appetizer or side dish.