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Yay, it’s BBQ season! ?? Who’s going alfresco tonight??? Why not get some colour on your plate with vibrant, gut-friendly choices! ???? Here are some examples of colourful BBQ foods to brighten up your plate: 1. Grilled Veggie Skewers: Bell peppers, cherry tomatoes, red onions, courgettes and mushrooms. 2. Fruit Kebabs: Pineapple, watermelon, mango, and strawberries. 3. Stuffed Bell Peppers: Fill with quinoa, black beans, corn, and diced tomatoes. 4. Grilled Corn on the Cob: Brushed with a mixture of olive oil, lime juice, and chili powder. 5. Rainbow Salad: Mixed greens with shredded carrots, red cabbage, radishes, and beets. 6. Sweet Potato Wedges: Grilled with a sprinkle of paprika and cumin. 7. Marinated Chicken Thighs: With a tangy mango salsa on top. 8. Grilled Portobello Mushrooms: Topped with fresh herbs and a balsamic glaze. 9. Grilled Shrimp Skewers: With a side of avocado and corn salsa. These are only a few ideas to add vibrant colours to your BBQ while also providing a variety of nutrients and flavours! What are your favourites? #GillianKilliner #121Dietitian #GutHealth #BBQSeason #bbq #summer #healthy #food

Garlic: The Culinary Superhero! ??? Hey food lovers! Let’s talk about one of my favorite ingredients – garlic! ?? This little bulb packs a punch and is a staple in kitchens around the world. Here are some fun facts and versatile uses for this culinary superhero: 1. Ancient Origins ?? Did you know garlic has been used for over 5,000 years? Ancient Egyptians prized it for its medicinal properties and even buried it with their pharaohs! 2. Natural Antibiotic ?? Garlic isn’t just for flavor – it’s also a natural antibiotic! It’s been used to fight infections for centuries. 3. Versatile Ingredient ??? Garlic can be used in countless ways: Roasted Garlic: Spread it on bread or mix it into mashed potatoes. Garlic Butter: Perfect for steaks and seafood. Garlic Oil: A fantastic base for dressings or pasta dishes. Whether you’re making a classic garlic bread or a zesty aioli, garlic is the secret weapon that can elevate any meal. So next time you’re in the kitchen, let garlic work its magic! ??? #GarlicLovers #ChefLife #CulinaryTips #GarlicMagic #FoodieFacts #KitchenHacks #HealthyEating

????R?????????? ?????????????????? ???? ?????? ????????: ?????????????????? ???????????? ?????? ?????????? ???????? ?????????? ??????????????????????: ? 1 tablespoon olive oil ? 1 onion, diced ? 2 cloves garlic, minced ? 1 small butternut squash, peeled and diced ? 1 can (15 oz) white beans, drained and rinsed ? 1 can (14.5 oz) diced tomatoes ? 2 cups vegetable broth ? 1 teaspoon cumin ? 1 teaspoon smoked paprika ? 1/2 teaspoon ground cinnamon ? Salt and pepper to taste ? Fresh cilantro for garnish ????????????????????????: 1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened. 2. Stir in diced butternut squash, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 5 minutes. 3. Add white beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the butternut squash is tender. 4. Serve the chili hot, garnished with fresh cilantro. #RecipeofTheWeek #FallFoods #HealthyEatting #Wellness

BENGALI ONION STALK POTATO FISH STIR FRY Recipe Details @ https://lnkd.in/grmHmiRj These days, this kind of simple meals are good enough for me, I love such a meal with Dried Fish Bharta, Vegetables-Fish Stir Fry, Eggplant Fry, Lentils. Because I have grown up in a middle-class Bengali household, by default I enjoy Bengali Food besides few others. The rest in my family would need a fleshly, less boned fish curry or a chicken, mutton or at least an egg curry beside these. Long back, I was like them, never considered a small fish as the main non-veg dish, needed a fleshy fish every day besides a dal, fry & small fish or prawn & vegetables medley. Onion Stalks & Potato Stir Fry is a common winter dish among the Bengalis. In the family home, cauliflowers, carrot & green peas would be added and served either with roti or on our rice plate alongside dal. This was the scenario every year all throughout the winter. I cannot remember if the family ever used Tyangra Fish / Small Cat Fish in a stir fried onion stalk dish. Even if they had, they were not regularly doing it. I came across this dish few years back in the different Bengali Food Groups and in some Bengali Bloggers' spaces. I did it my way, almost free of spice powders, too humble a dish! #bengalifood #vegetables #tangrafish #stirfry #nonveg #yum #goodfood #tastytreats #cuisines #cooking #food #glutenfree #foodlover #recipes #recipeoftheday #foodporn #foodgram #foodstagram #foodpics #foodphoto #foodblogfeed #blogpost #foodblogger

#NATIONALOYSTERDAY Did you know there are over 100 different species of oysters? Interestingly, oysters tend to take on the characteristics of the water in which they live. Because of this, they’re typically named after the body of water in which they grow. While many people enjoy fresh oysters raw, the shellfish can also be savored in multiple other ways. As a side dish, oysters add immense flavor to Thanksgiving dressing. They also make delicious stews, soups, and chowders. Other recipes will bake, grill or broil the oysters with or without the shell. How do you like to eat Oysters? #oysters #brothersfoodservice #horseradishsauce #lemons

CAULIFLOWER POWER Spice up your next veggie side dish with this recipe from NaanStop! Best served over freshly steamed basmati rice, NaanStop’s Gobi recipe dresses up cauliflower florets with bold spices and a kick of heat. NaanStop Gobi Serves 2-4 INGREDIENTS: 1 head cauliflower, cut into florets (or 1 pound frozen cauliflower) 1 cup diced onion 1 teaspoon fresh ginger, grated ? cup tomato sauce 1 tablespoon coriander, ground 1 tablespoon cumin, ground 1 tablespoon turmeric, ground 1 teaspoon salt Pinch red chili or cayenne pepper Pinch garam masala ? cup finely chopped cilantro INSTRUCTIONS Place a large skillet or wok on medium heat. Add 1 tablespoon olive oil or other neutral oil. Add diced onion and grated fresh ginger and sauté until translucent (about 5 minutes). Add tomato sauce, spices (coriander, cumin, turmeric, chili, garam masala) and salt, and mix into a paste, cooking briefly. Add cauliflower to the skillet and mix well. If using fresh cauliflower, add ? cup of water. If using frozen, omit the water. Cover the skillet with a lid. Stir every few minutes, ensuring the cauliflower doesn’t burn to the bottom. Reduce heat and add a little bit of water if needed. Continue cooking 5–10 minutes until the cauliflower reaches tender-crisp. It should still have a little bit of crunch but not taste raw. Remove from heat, add chopped cilantro and stir to combine. Save a little chopped cilantro to sprinkle on top as a garnish. Serve over freshly steamed basmati rice. NAANSTOP naanstop.com @naanstop ??Claire Ruhlin #NaanStop #GobiRecipe #CauliflowerPower #SpicySides #VegetarianDish #BasmatiRice #EasyWeeknightMeal #IndianFood #AtlantaEats

Crafting a feast of flavors: perfectly spiced fish masala, creamy mashed potatoes, and vibrant mixed veggies — a symphony of taste in every bite!?? #dinner #fishlovers #chef #yum #kenya -For the potatoes, boil them until soft and fully cooked. Drain the water, add a pinch of salt, and mash until smooth and creamy. -For the mixed veggies, chop onions, capsicum, cilantro, carrots, and halve the French beans. In a pan, heat some oil and sauté the onions until soft and fragrant. Add black pepper and salt to taste. -Add the remaining vegetables and sauté for a few minutes, ensuring the vegetables remain slightly crisp and don't overcook. Prepare the Fish : -In a sufuria, heat oil and sauté some chopped onions until fragrant. -Add two tablespoons of fish masala spice and salt, stirring to combine. -Pour in some blended tomatoes and stir well. Allow the mixture to simmer and thicken. -Add the ready to eat fish to the sauce, making sure they are well coated and let it cook for a few minutes. Enjoy your delicious, hearty meal!

Mediterranean Tomato and Bean Soup 12 oz 360 g Dried cannelini beans (see Note) 4 oz 120 g Farro (p. 641) 3 qt 3 L Water Sachet: 2 large 2 large Fresh rosemary sprigs sprigs 1 lb 12 oz 800 g Canned whole tomatoes 2 fl oz 60 g Olive oil to taste to taste Salt 1. Rinse and drain the beans. Soak overnight in enough water to cover by several inches. 2. Put the beans in a heavy pot with the farro, water, and rosemary sachet. 3. Bring to a simmer, and simmer gently 60–90 minutes, until the beans are almost tender. 4. Place the tomatoes and their juice in a food processor and process to a coarse purée. 5. Add the tomatoes and olive oil to the pot. Season to taste with salt. 6. Continue to simmer until the beans and farro are tender. Add more water if the soup becomes too thick. 7. Remove and discard the sachet. Adjust seasoning with more salt if necessary. 8. At service time, drizzle each portion with a little good-quality olive oil. #chefs #foods

Here at CROSSRAY, we're all about getting back to the base-ics of BBQing – creating great flavour profiles that level up your favourite meats. These flavourful bases are the secret weapon for juicy, tender, and mouthwatering grilled meats. From smoky to sweet, we've got some base ideas to inspire your next grill up! ?? Smoky Kiss: Spice things up with a chipotle in adobo marinade, balanced with brown sugar and a squeeze of lime. Perfect for chicken, steak, or even tofu! ??Oriental Twist: Embrace umami with a base of soy sauce, ginger, garlic, and a touch of honey. Ideal for salmon, pork, or even grilled veggies. ??Herb Haven: Keep it fresh and herbaceous with a base of chopped rosemary, thyme, and parsley mixed with olive oil and lemon zest. This light and flavourful option complements any protein. ??Fruity Flair: Don't be afraid to experiment! Try a marinade of orange marmalade, Dijon mustard, and a splash of balsamic vinegar. Perfect for chicken or pork tenderloin. ?? Hot Tip: Let your base marinate your meats for at least 30 minutes, or even overnight, for a maximum flavour explosion. Follow CROSSRAY for more BBQing hacks, tips and tricks! #Crossray #BBQRecipes #BBQIdeas #BBQFoodRecipes

Looking for a tasty and satisfying meal that's ready in a flash? Try our #GrainFieldChickens grilled lemon herb chicken wraps! The #TasteOfGFC is perfect for lunch time ???? Here's how to whip them up: * Marinate #GFC fresh chicken breasts in a zesty mixture of lemon juice, olive oil, minced garlic, and fresh herbs like thyme, rosemary, and parsley for at least 30 minutes. * Grill the chicken until it's perfectly juicy and cooked through. * Slice the grilled chicken and wrap it up in whole-grain tortillas with crisp lettuce, juicy tomato slices, refreshing cucumber, and a dollop of creamy Greek yogurt or tzatziki sauce.