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vegetable side dishes

The Best 4 Vegetable Side Dishes for a BBQ

Vegetable side dishes are essentials on the BBQ days. They are refreshing, healthy, and balanced out the richness of the ribs, burgers, and sausages. These dishes can feed an all crown and the most import you can make it in advance. Continue reading this article and find the best 4 vegetable sides for a BBQ. 1- Mustard Potato Salad with Green Beans This vegetable side plate is a French-style potato salad. It got the best flavor from mustard, shallot, vinegar, and capers. Perfect for a side dish for a burger and refined to be served by a grilled fish. It serves up to 6 people. For the Dressing: ¼ cup cut shallots½ tablespoon of lemon zest½ teaspoon minced garlic¼ cup of olive oil2 tablespoons of red wine vinegar For the salad: 2 pounds of waxy potatoes  2 ½ cups blanched string beans, cut into small pieces 1 ½ teaspoon of salt  ¼ cup of capers  1 small of shallots, thinly sliced To Garnish: ¼ cup of chopped chives Preparation: 1º Add the potatoes to a large pot of water. Put a little bit of salt and boil it over high heat. Cook it until it is tender but still firm. Take out the water and let it cool down. 2º In a blender, put all the dressing ingredients and blend them. 3º In a large bowl put the warm potatoes with the dressing and toss it well until the potatoes are covered. Then add the rest of the salad ingredients and garnish with the chives. 2- Chickpea Salad with Roasted Red Peppers This chickpea salad is the best cold bean salad that you will ever eat. Red onion, sumac, and red wine vinegar are the best trio. It serves up to 6 to 8 people. Ingredients: 6 cups of can chickpeas, drained and well rinsed 2 cups of roasted red peppers  1 ½ cup of chopped red onion 2 teaspoons of salt  ½ cup parsley leaves ½ cup mint 1 tablespoon of sumac  Juice from 1 lemon Preparation: 1º In a large bowl, combine all the ingredients. Taste it and add the seasoning as you like. If you are looking for aesthetics and charming bowls, Ach Collection has the answer. 3- Sesame Slaw This vegetable side dish is a show of flavors. The toasted sesame oil and rice vinegar make the salad sweet and tangy. It serves up to 6 people. Ingredients: 2 ½ cups of shredded green cabbage  2 ½ cups of shredded red cabbage  2 cups of grated carrot  1 cup of chopped cilantro  1 bunch of scallions, thinly cut ½ cup rice vinegar  2 teaspoons of sesame oil  ½ teaspoon of salt ¼ teaspoon of Aleppo pepper flakes  Preparation: 1º Mix all the ingredients together in a large bowl, then garnish with extra sesame seeds, if you like. 4- Grilled Corn Salad This salad is perfect for taking advantage of the summer corn. It’s a great balance between sweetness and the smoky poblano, spicy jalapeño peppers, and tangy lime juice. It serves up to 6 people. For the salad: 2 poblano peppers  4 ears of corn  ½ of red onion sliced small 2 sliced avocados 1 cup of roughly chopped cilantro For the dressing: ½ jalapeño with the seeds and ribs removed  1 clove of grated garlic  ¼ teaspoon of cumin ¼ scant cup of lime juice ¼ cup of olive oil ½ teaspoon of salt Preparation: 1º Roast the poblanos: put each one directly into the gas flame until it starts blackening. Once it looks charred, place it on a bowl and cover it with a tea towel. Let it be for 5 minutes, and then remove the charred skin to reveal the tender roasted pepper. Then removed the seeds and ribs and cut them. 2º Now, like the poblanos, place the corn right over the gas flame. Remove from the heat and cut the kernels from the cob. 3º Mix the ingredients in a large bowl, then add the rest of the ingredients, toss it well, and serve it. Source: Goop

Family Gathering

Essential Tips For a Sophisticated Family Gathering 

Family Gathering can be as sophisticated as a soirée with only adults. The designer, blogger, and mother of three, Devon Liedtke, gives us some tips. Because the designer is a mom, she admits that she realizes that nothing is too precious because the kids can break it or spill it. Therefore, the 1º tip is to set the table with melamine dishes and plastic. Plus, acrylic drinkware for the kids. To have a clean table buy melamine dishes in the same colors as the dishes that you are going to use for the adults. The designer states that she doesn´t design down for her kids. She loves to include them on the big adult table. The 2º tip is to have table games ready for the kids. While the adults are talking about politics, sports, and work, the kids enjoy their time. Suppose you don´t have kids; consider buying one or two games for them ahead of time. Suck as indoor or outdoor games. The 3º tip is for entertainment purposes. If you have kids, ask them to sing songs they learned in school or in their free time. Plus, you can ask them to dance. Kids are always up to do fun stuff. If you don’t know how to decorate your table, keep it simple. For Devon, it means a minimalist color scheme with floral arrangements. Such as daffodils or tulips. The 4º tip is set on the table at the last minute because of the outdoor elements like wind, dropping leaves, and heat. If you don´t know what tabletop accessories Ach Collection suggest, the Primitive Bowl is perfect for a fruit bowl; the Oskar Round plate, and the boy plate. If you don’t know what to cook for your family gathering, here is a simple recipe for starters. Roasted Grapes Recipe  1º Preheat the oven to 45o degrees. Put a cup of grapes into a bowl and season with a little bit of salt, pepper, and olive oil. 2º Put the mix in a sheet pan and bake it for 15 minutes, constantly shaking the pan. 3º After 15 minutes, remove the roasted grapes and let them sit for a while. On a plate, add burrata, then the roasted grapes to the side. You can enjoy it with crackers, pieces of bread, or a grilled pita. Source: One Kings Lane

vegetarian dishes

3 Vegetarian Dishes That Require Minimal Culinary Skills

Many of us are always looking for healthy vegetarian dishes recipes even if we are not vegetarian. So, having in mind the experts’ suggestions at Sur La Table, we present 3 delicious recipes.  1- Coconut-Vegetable Curry with Cashews (4 pax.) Ingredients:  ¼ cup vegetable or canola oil  2 medium shallots, peeled and sliced  4 large garlic cloves, peeled and minced  2 tablespoons grated fresh ginger  2 teaspoons ground cumin  2 teaspoons ground coriander  2 teaspoons curry powder  ½ teaspoon ground cardamom  ½ teaspoon cayenne pepper (optional)  2 medium carrots, peeled and cut into ¼-inch-thick rounds  1 medium red bell pepper, trimmed, cored, and cut into 1/8-inch-thick strips  1 bunch asparagus, trimmed and cut into 2-inch pieces  13 ounces (1 can) coconut milk  1 cup fresh or frozen and thawed green peas  1 bunch (¾ pound) fresh spinach, stems removed  Kosher salt and freshly ground black pepper  ¼ cup fresh cilantro leaves for garnish  ¼ cup cashew nuts, for garnish  Steamed basmati rice for serving Preparation:  1- Heat up a large skillet in media heat until hot but not smoking hot. Then add oil, shallots, garlic, and ginger. Cooking about 4 to 5 minutes until the shallots turn soft. Add the dried spices and stir it until you feel a toasted smell. 2- Therefore, add the carrots and the bell pepper strips and stir them all together for 2 minutes. Then add asparagus and coconut milk. Let it cook from 6 to 8 minutes until the vegetables are almost cooked. Open the skillet and add green peas and spinach. Let all cook and season with salt and pepper. 3- To complete this vegetarian dish, put curry in a serving bowl and garnish with cilantro leaves and cashews. Serve it with steamed rice. 2- Spinach Salad with Caramelized Pears and Goat Cheese (3/4 pax) Ingredients:  1½ tablespoons golden balsamic vinegar  2 teaspoons Dijon mustard  1 teaspoon honey  2 teaspoons shallots, minced  6 tablespoons olive oil  2 tablespoons butter  2 pears, cut into ½-inch-thick wedges  1 bag of baby spinach, washed  ½ cup red onion, sliced  6 ounces goat cheese, crumbled  Walnut or pecan pieces (optional) Preparation: 1- Combine the vinegar, mustard, honey, and shallots in a bowl, and mix it. While mixing quickly, slowly add the oil to form a vinaigrette. Put it aside and save it as dressing for the salad. Set aside and reserve to dress the salad. 2- Then melt butter in a pan in medium-high heat, add pears, and mix it until well browned. Then turn the pear over, cook it on the other side, and set it aside. 3- To conclude this vegetarian recipe, combine the spinach and the onion in a large bowl. Add the vinaigrette and mix it well. Put in on plates, and add the pears and some crumbled goat cheese. 3- Quinoa Pilaf with Peas and Asparagus (4 pax) Ingredients:  2 cups quinoa  5 tablespoons olive oil   1 medium shallot, peeled and minced  1 medium garlic clove, peeled and minced  2 cups vegetable or chicken broth, low-sodium  ½ cup shelled fresh peas, blanched or petite frozen peas, thawed  1 pound asparagus spears, washed and trimmed, cut into 1-inch pieces  Kosher salt and freshly ground black pepper  2 small garlic cloves, peeled and chopped  1 tablespoon lemon juice  2 tablespoons minced flat-leaf parsley  Grated Parmesan Preparation: 1- In the first place, put the quinoa in a big colander and clean it for about 2 minutes in cold water. Add 2 tablespoons of olive oil to a medium saucepan, and when the oil is shimmering, add the shallot. Then add the minced medium garlic clove, and cook it for about 30 seconds. Therefore, add the quinoa to the saucepan, then the broth and increase the heat and let it boil. Once it is boiling, increase the heat and let the water absorve. Remove the pan from the heat and let it be for 3 to 5 minutes. 2- While the quinoa is cooking, preheat the oven to 425°F. Put the asparagus with 2 tablespoons of olive oils and salt, pepper, and small chopped garlic. Mixed it well and let it cook in the oven for 8 to 10 minutes. 3- To conclude this delicious vegetarian dish, mix the quinoa with the remaining olive oil and lemon juice in a bowl. Taste it and adjust the seasoning as you like with salt and pepper. To serve it, gather the quinoa and the asparagus and garnish with grated Parmesan. For these vegetarian meals to taste better, try serving them on an Ach Collection plate. Source: One Kings Lane

Summer Drink Recipes

5 Must-Have Summer Drinks Recipes For Your Next Soiree

The Summer Time is almost here, and so are the long beach days that we all enjoy. What is more perfect than a good refreshing drink for these sunny days. We present you with 5 must-have summer drinks recipes for your next soiree with your friend on a sunny day. 1º Recipe – Cold Infushion with Fruit and Pickled Dill Ingredients: 100g blueberries 1 apple 1 kiwi 1 mandarin 1 bunch of currants 1 sprig of dill 1l apple cider vinegar 60g of sugar Preparation: 1º- Chop all the fruit, and put it in a bowl 2º- Add the vinegar to the bowl, and then mix it well. 3º- Leave it to refresh for 1 week and refrigerate it before serving 2º Recipe – Tepache Infused with Pineapple and Ginger Ingredients: ½ Pineapple 2 slices of ginger 5 tablespoons of panela or cane sugar 2 cinnamon sticks 2 cloves 1 star anise Preparation: 1º- Wash the pineapple and cut into cubes with skin and stem. Then place all the ingredients in a jar with a lid and cover it with water 2º- With a wooden spoon, gently crush the fruit, and cover it with a lid. 3º- Leave it to ferment for 3 to 5 days. Then strain it and refrigerate. 3º Recipe – White Sangria with Summer Fruits Ingredients: 750cl fruity white wine 1 passion fruit 8 strawberries ½ mango ½ pomegranate 3 tablespoons of brown sugar Ice Preparation: 1º- Cut the fruit into small pieces, and take out the pulp from the pomegranate and the passion fruit 2º- Place all the ingredients into a jug, and mix it with a wooden spoon 3º- Let it stand for 10 minutes before drinking. Then serve it with plenty of ice. 4º Recipe – Lemonade with Cucumber, Watermelon, Mint, and Pink Pepper Ingredients: 2 lemons 300g watermelon 1 cucumber 5g mint 1 tablespoon of pink pepper 4 tablespoons of agave syrup 1l water Preparation: 1º- Cut the cucumber into slices, and the watermelon into cubes 2º- Put the lemon juice, the fruit, and the mint leaves in a jar. 3º- Serve it with a lot of ice 5º Recipe – Iced Tea with Hibiscus and Blood Orange Ingredients: 2 tablespoons of hibiscus 1 blood orange 1 tablespoon of orange Blossom Water 4 tablespoons of honey 10 rose petals 1l of water Preparation: 1º- Put then 2 tablespoons of hibiscus, the honey, and sliced blood oranges in a jug together. Then fill it with hot boiling water. 2º- When the water is cold, add the orange blossom water and the rose petals. Served it with plenty of ice for a more refreshing feeling. Source: Zara Home

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