EASY Grilled Pork & Feta Cheese Pasta Salad - With Arugula & Homemade Garlic Dressing!!
FULL RECIPE HERE:
This video is sponsored by Smithfield. Mediterranean Pork Pasta Salad with grilled Smithfield pork tenderloin, arugula, feta cheese and garlic vinaigrette. Every bite of this easy and delicious salad is packed with refreshing summer flavors. Serve it on its own or enjoy as a side dish at your next barbeque. This summer recipe brought to you by Smithfield. #sponsored
For more recipes like this one and to enter the contest, visit SmithfieldRealFlavorRealFast.com.
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Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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▶️ Other Videos your may like:
Curry Spiced Roasted Vegetables (with Chickpeas):
Quinoa Chickpea Bowl:
Easy Carrot Hummus Recipe:
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Homestyle Lentil Stew / Hearty Lentil Soup:
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Chris' Three ways with Tzatziki | M&S FOOD
To discover more of chef Chris Baber’s delicious (and wallet-friendly) family-favourite recipes, click here:
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Tzatziki potato salad
“After the perfect side for your barbecue fave? Look no further than this tasty take on a potato salad that’s easy to make, meaning more time in the sun!”
Prep time: 5 mins
Cook time: 15 mins
Serves 4, as a side
Ingredients (serves 4)
500g new potatoes, halved
1 pot tzatziki
Handful of chives, finely chopped
Method
1. Boil the potatoes in salted water for 15 minutes, until softened.
2. Drain and allow to cool slightly in a bowl, before spooning in the tzatziki and mixing well to coat the potatoes.
3. Garnish with chopped chives and serve as a side.
Greek-style lamb on couscous
“This Greek-inspired dish is packed full of summer flavour from fresh lemon, vine tomatoes, grilled lamb and our extra-creamy tzatziki”
Prep time: 25 mins
Cook time: 15 mins
Serves 4
Ingredients
1 clove garlic, crushed
1 lemon, half juiced and half zested
2 lamb steaks
1 tbsp olive oil
200g couscous, cooked per pack instructions
4 rosa vine tomatoes, diced
1 tsp oregano
1 pot tzatziki
1 Iceberg lettuce, shredded
Method
1. Mix together the garlic and lemon juice, season with salt and pepper, and rub into the lamb steaks as a marinade. Allow to marinate for 15 minutes or so.
2. Heat the oil in a pan and then fry the lamb steaks for 2-3 minutes on each side, until golden.
3. Remove from the pan and allow to rest for 5 minutes.
4. While the steaks are resting, fluff up the cooked couscous with a fork. Season the tomatoes with salt, pepper and oregano and mix into the couscous.
5. To serve, slice the lamb steaks into strips and add on top of the couscous.
6. Top with shredded lettuce and a large spoonful of tzatziki.
Aubergine and tzatziki crostini
“Bring home the flavours of your Greek holiday with this delicious appetiser”
Prep time: 10 mins
Cook time: 15 mins
Serves 4
Ingredients
1 aubergine, sliced into thin strips
2 tbsp olive oil
1 tsp dried oregano
1 loaf San Francisco sourdough, sliced
1 pot (xxg) tzatziki
Method
1. Season the aubergine strips with salt and pepper, drizzle with olive oil and sprinkle over the dried oregano.
2. Char the aubergine strips and bread slices on a griddle pan until the aubergine is cooked and the bread is toasted. Flip over and repeat on the other side.
3. Spread 1 tbsp tzatziki on each slice of toast, then add the cooked aubergine slices.
4. Garnish with a drizzle of extra virgin olive oil.
Couscous Salad with Tomatoes and Feta | Quick and Healthy Meal Ideas
#pastasalad #budgetrecipes #gingersnapkitchen
Thank you for watching my video for how to make Couscous Salad with Tomatoes and Feta. This is a healthy recipe that's quick, super easy, and delicious.
I hope you’ll subscribe to my channel and visit often for new recipe videos. I upload new videos every Sunday and Wednesday.
You can count on me for many meal ideas you can use to get through times when you don’t have a lot of money to spend and also times when you want to impress your friends and family. I have a little something for everyone! Guess which kind this is!
Thanks for your support!
#vegetarian #pastasalad #easysalad #summersalad #healthy #freshsalad #feta #tomatosalad #freshtomatoes #salad #whatsfordinner #quicksalads
INGREDIENTS
1 cup pearl couscous
1 pinch salt
Vinaigrette
3 Tbs olive oil
2 Tbs red wine vinegar
1 Tbs honey
¼ tsp Dijon mustard
2 tsp lemon juice
Salad
1 pint cherry tomatoes, halved
1 english cucumber, diced
3 sliced scallions, white and green parts
½ cup fresh parsley, finely chopped
½ cup feta cheese (crumbled)
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Music courtesy of Epidemic Sound
Song: Jam On Easter Island
Artist: Arc De Soleil
Grilled Vegetable Couscous Salad
Grilled Vegetable Couscous Salad
Tuna and Couscous Salad - AIS Nutrition Minute Meals
Tuna and Couscous Salad
Serves 4
Prep time: 15 mins Refrigerate: 30 mins before serving
Ingredients
For the Zesty Dijon Mustard Vinaigrette
o 2 1/2 tsp good quality Dijon mustard
o Zest of 1 lime
o 1 1/2 limes, juice of
o 1/3 cup olive oil
o 1/2 tsp crushed red pepper flakes, optional
For the Tuna Salad
o 2 x cans of tuna in spring water (185g)
o 2 1/2 celery stalks, chopped
o 1/2 Lebanese cucumber, chopped
o 3 green onions, both white and green parts, chopped
o 1/2 medium-sized red onion, finely chopped
o 1/2 cup pitted mixed olives, chopped
o 1 cup mixed tomatoes, chopped
o 1 red + green capsicum diced
o 1 cup cooked couscous (cooled)
o 1 bunch of parsley, stems removed, chopped (about 1 cup chopped fresh parsley)
o 10-15 fresh mint leaves, stems removed, finely chopped (about 1/2 cup chopped fresh mint)
Instructions
1. To make the zesty mustard vinaigrette, in a small bowl, mix together the Dijon mustard, lime zest, and lime juice. Add the olive oil and crushed pepper flakes (if using), and mix again until well-blended. Set aside briefly.
2. To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, olives, chopped fresh parsley, mint leaves and tuna. Stir to combine.
3. Dress the tuna salad with the zesty mustard vinaigrette. Mix again to make sure the tuna salad is evenly coated with the vinaigrette. Cover and refrigerate for half an hour before serving.