How to to make a tasty, eye-pleasing meal fast, a step-by-step beginner’s tutorial from YayYay’s Kitchen
Slap this eye-catching, palate-pleasing, vegan broccoli skillet meal on the table in fifteen minutes!
Welcome to this twenty-first Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week.
3 easy vegetarian/vegan meals you can prepare in 5, 10 or 20 minutes from one pot of pasta with veggies
Fresh vegetables and fruits and colorful dishes rule in this week’s Friday 5 Recipe of the Day roundup
For faster than fast food meals, when you’re chopping onions, peppers and other often-used vegetables, chop an extra half cup or so and refrigerate for use in omelets, wraps, salads, soups and more.
Five nutritious, heady with flavor recipes from appetizers to dessert
Welcome to this thirteenth Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week. Ramson cream, feijoa loaf and down-home tacos – Recipes of the Day from April 15-21, 2016 This week’s fare includes two new-to-me ingredients from international waters. The first recipe, from a German cook in Denmark, uses ramsons (wild garlic). The fourth recipe, from the southern hemisphere, calls for feijoa, a popular fruit there. I hope to find the wild garlic at my local green grocer, but I doubt I’ll find feijoas, so I’ll try figs in that quick bread. As for the salad, it’s a springtime favorite in our house. I’m especially looking forward to trying the vegan lentil-walnut-meat filling on taco night, and that berry cashew smoothie bowl? That’s a new one on me, too. Which recipe do you want to try first?
Sweet, succulent mango and fresh-picked microgreens from our windowsill garden make this ten minute salad extra special. Here’s how to make it just that fast.
Welcome to this twelfth Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week. Mint, basil and a rainbow of fresh vegetables- Recipes of the Day from April 8-14, 2016 This week’s fare shines with colorful fresh herbs and vegetables: Deep green spinach in a casserole made creamy with almond milk; a grilled sandwich filled with a vibrantly rich pesto, avocado and greens; a bright spicy-sweet carrot soup; a new take on an old favorite broccoli salad, topped with fried scallion rings; and a one-pan pasta that makes its own sauce with succulent fresh veggies and sweet basil, on the table in less than twenty minutes.