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?
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.
Welcome to this eleventh Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week. Hopping into spring – Recipes of the Day from April 1-7, 2016 This week, we hopped over some cold days with two totally different soups, tasted some pan-fried, caramelized apples, and dipped our toes into warm weather with summery no-tuna salad wraps and the sweet flavors of pan-roasted cherry tomatoes.
Love butternut squash soup? Try this delightful bowl of sunshine made vegan with coconut milk.
Welcome to this tenth Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week. From an unusual hummus to peanut butter fudge – Recipes of the Day from March 25-31, 2016 Are you a fan of edamame? My sweetheart loves it, so when I stirred up a batch of edamame and hemp heart hummus? Score! Another hit on the home front: My own asparagus quiche–first of the season. We also enjoyed kale and farro together this week, but didn’t get a chance to try Rachel’s luscious honey Dijon dressing. Next time! Late this week, I comforted a sore throat and clogged sinuses with Shannon’s glowing turmeric lemonade, and I’m not waiting till I get another cold to enjoy it again. Yum! We’ve yet to sample the peanut butter fudge, but oh my, weekend treat coming up.
Welcome to this ninth Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week. Sweet treats, fresh treats – Recipes of the Day from March 18-24, 2016 On the weekend, blueberry turnovers and Romanian potato pancakes called tocin. On #MeatlessMonday, colorful, vegetables roasted without oil. (We tried ’em; we liked ’em.) Then a crisp, refreshing salad that could hardly be easier to make, also oil free, a savory flatbread I’m still looking forward to trying, and a spicy-sweet carrot ginger dressing. This week’s recipes had my taste buds dancing the cha cha, rumba and Macarena all at the same time. (How old am I?) Which of these would you like to try first?
Welcome to this eighth Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week. Drinking and eating our way to health Recipes of the Day from March 11-17, 2016 We started the week with my own maple almond granola, always a favorite at our house. Then I found five new recipes I’d like to try–one of which I got to! That would be the cashew cookies, which I changed up a bit to suit our dietary constraints. I’m still looking forward to trying those magic bars with their vegan condensed milk. And check out that blood orange lemonade! Yum. For St. Paddy’s Day, we had a shamrock smoothie as good as it is good for us, and ended the week with a fantastic looking low-carb pizza crust I plan to make one night soon. Check them out and let me know which ones set your taste buds dancing.
This week, while we watched the last episode, we snacked on maple Dijon nuts from Downton Abbey’s kitchens. Then we feasted on colorful lentil tacos, indulged a butternut squash soup that looked and tasted of pure sunshine and enjoyed a quick …
It’s easy to make your own cashew milk. This is one of those how-tos where it almost takes longer to read than to execute, so go for it!