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Thursday, 6 July 2017

Simply Recipes: 5 New Recipes! Blueberry Pie and more....

Latest recipes from Simply Recipes.
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Blueberry Pie

by Elise Bauer

Blueberry Pie

When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie?

Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. (As if we need a reason, right?)

Sautéed Zucchini with Dill

by Sheryl Julian

Sautéed Zucchini with Dill

When the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet.

Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. That’s it!

Panna Cotta with Summer Berries

by Sally Vargas

Panna Cotta with Summer Berries

There are certain desserts that are so easy to make and so stupendously rewarding that they should be at the very top of your list for special occasions.

Panna cotta is definitely one of them.

Lentil Salad with Arugula and Feta

by Sally Vargas

Lentil Salad with Arugula and Feta

I could eat this salad every day! It has all the elements I love in a salad: something crunchy (pine nuts and red onions), something salty and tangy (sherry vinaigrette and feta cheese), something sweet (dried currants), and some tasty greens (peppery arugula).

It makes a great lunch all by itself when you’re in the mood for a salad. It also pairs well with anything coming off the grill or with simple roast chicken if you want to serve it for dinner.

 

Steak Salad with Arugula and Parmesan Cheese

by Simply Recipes Partners

Steak Salad

When summer finally hits its stride, you begin to understand Italian food.

Think of figs, arranged on a pretty plate and drizzled with honey. Or perfect peaches macerated in white wine and strewn with lavender. Or fresh-picked, fat asparagus, peeled, steamed, doused with fruity olive oil and topped with finely shaved shards of Parmesan Cheese.

 

 
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