Friday 5
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The Friday 5: Real food recipes #17

Friday 5 with YayYay's Kitchen Facebook banner

Welcome to this seventeenth Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week.

Recipes of the Day from May 13-19, 2016

This week’s recipes exploded with flavor starting with the cilantro and lime quinoa salad and my own broccoli and red pepper quiche. We tried Maria Corona’s baked corn on the cob, rubbed with an herbed olive oil, and the table resounded with “More please!” until we’d gnawed every last kernal off the cobs. Grandkids and grownups alike demand an encore.

Asparagus fans that we are, we’re looking forward to trying the sesame roasted asparagus salad, and the three-year-old and I are going to make those cranberry almond snack bars today. I’ll let you know how they turn out.

Broccoli and red bell pepper quiche in whole wheat crust

Broccoli and red bell pepper quiche in whole wheat crust

Each Friday you’ll find at least five recipes here, maybe six or seven, depending on how the foodie stars aligned. Most are vegetarian, some vegan. Occasionally the Recipe of the Day includes meat or meat stock. YayYay’s is a flexitarian whole-foods kitchen.

Saturday: Lime cilantro quinoa salad from Lisa Leake of 100 days of real food

Monday: Broccoli and red pepper quiche in a flaky, whole wheat crust from Yours Truly right here on YayYay’s Kitchen


Wednesday: Sesame roasted asparagus salad from Katie Webster on Healthy seasonal recipes

Thursday: Cranberry almond snack bars from Andrea on Cooking with a Wallflower

Your turn! Share a link to whatever is simmering on your back burner or hot from the oven. Did you discover or publish a favorite whole grain/whole food recipe? Take advantage of this opportunity to show it off in the comments below. Do include a description with your link, to whet our appetites.

This entry was posted in: Friday 5


Goodness knows I fail to live up to my ideals far too often, especially in this time of terrifying leadership, but I strive each day to feed the body well, nourish the soul, heal the Earth, build community, make peace and, where possible, wreak joy.

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