#cold smashed cucumber salad

[angelmush]

been a while since i made one of these and ppl seemed to enjoy them, but here are my cooking endeavors this week:

- made a couple of easy weekday pasta dishes w pesto (finding it tough to go back to the jarred stuff after a streak of making my own). i made 2 different ones w varying things, crumbles of goat cheese or bacon or broccoli or slivers of asparagus or buttered oyster mushrooms or lemon, generally whatever green-ish thing that was looking sad in the fridge

- had a couple of sort of tasty but mostly sad fried fish sandwiches from frozen cod filets i had purchased on accident. used my favorite pickle chips and kewpie mayo and soft white burger buns, pretty much every other element was better than the fish itself which made for a not very delicious dinner but one that got the job done lol

- a plush vanilla layer cake w blackberries swirled into the batter and topped w a vibrant homemade lemon curd and clouds of whipped cream mascarpone frosting and deep purple sugared smashed blackberries and their juices. stained my fingers but was sticky and delicious and summery, would have been great for a tea party if i’d had one to go to

- i made 2 discs of pie dough, one i popped in the freezer for a future cherry pie (my gf’s request) and one for a gruyère, spinach, sausage quiche im making for dinner tonight bc i have an abundance of eggs and a deep love of breakfast food

- i prepped a chicken for roasting tomorrow, it’s now resting uncovered and spatchcocked in my fridge, coated thickly w a rotisserie inspired blend of spices to dry brine. i boiled some waxy yellow potatoes to make it easier to roast them w the chicken tomorrow when i get home from work . simple + easy for my future tired self

- will also be making a cucumber salad to go with the potatoes and chicken bc we have 8 cucumbers (not an exaggeration) to work through and i need a cold crunchy vegetable to eat every day in the warm months or else i shrivel up and die

- planning to use my leftover roast chicken to make either a caesar salad or a caesar salad wrap or something for dinner the day after tomorrow, something easy to make after a long day at work and tbh very little brings me more joy than homemade caesar dressing and cold romaine

- busted out the ice cream maker !! have plans to make both a pineapple sorbet and a toasted coconut vanilla ice cream (sweetened w condensed milk maybe? for the nuttiness?) so then i can swirl the two flavors together in my little bowl :)

[rgr-pop]

okay international working womens weekend daytime luncheon in my home for maybe 7-10 people, one week from today

nobody i really need to impress. if anyone confirms gluten free or dairy free i’ll fine tune, otherwise everything is always baseline meat free and nut free (with the option for me to throw in some tinned fish from my pantry)

snacky/salads vibe, maybe dips

for sure doing:

lemon poppy seed loaf. i REALLY want to do sally’s new lemon poppy seed muffins but i’d need to get a new muffin tin and we’re 📢 not doing too much

cardamom strawberry jam bars (craving cardamom stuff all the time)

pretty sure i can do both of the above without buying anything; although i’d have to make the jam from frozen strawberries (i want to pan anyway)

really want to do MOCKTAILS. i wouldn’t mind investing in a few staples for myself anyway. i think i for sure will get orange juice and and a sparkling juice— PLEASE RECOMMEND ! what would be a good second mocktail or some ingredients to buy? especially because i have several interesting bitters, including chocolate. and i could put out tart cherry juice i have, and i’ll make a pitcher of iced tea. oh maybe i should make iced chai from scratch 🤔 in any case this is where i’ll spend most money

central offering will be a bean dish, either a bean salad (WHATS THE BEST ONE YOUVE HAD?) OR (hot dish) the bean ziti smitten kitchen posted which… i want to do this. is it 📢 doing too much? yes. But. she said.. if i did i’d have to do bread with it, which makes me nervous (i don’t have good bread instincts)

if i go with SK i’ll have extra basil for a veg salad. it seems too early for the typical basil salad uses so i’d have to brainstorm. my go-to would be a carrot salad and a smashed cucumber salad, both of which are options but wouldn’t go that well. this would be a good time to try doing the viral salad seasoning pasta salad - should i…

i will for sure make japanese potato salad because i have a ton of kewpie to use up. in fact i may need to make a second kewpie salad

if i were going the dips route i’d the lauren toyota’s vegan nacho cheese but i’m just not inspired

a typical go-to spread for me might be the spicy sour cold spaghetti noodles from woks of life with carrot salad and cucumber salad and maybe marinated tofu but it doesn’t feel like the vibe

eta you know what, i have dates and am craving goat cheese dates, i should add those to the menu. i was going to avoid any fussy assembly but these would be worth it

i reaaally need to actually budget this because even though it’s arguably chapter business i can’t get chapter money (which i expected). the plan was to make asking for financial support (maybe $35 in food) for the women’s section a progressed structure test, but leadership failed structure test one (being willing to speak to us or respond to our communication when we told them we were organizing a womens day event) so i’m back to structure test negative one (them not murdering us)

so my plan is to have three dishes plus 2 sweet ones and all but 1 should be make ahead, and some chips maybe or something like that

however as you know i have a habit of doing too much for this sort of thing lol

[kitschlet]

so, i got from a coworker a bunch of cucumbers and beans of uncertain identity that i'm not sure what to do with besides pickling and maybe some kind of soup with potatoes and chicken, respectively. what do you think? also attached is a picture of the beans.

are the bean pods tender enough for stir fry??? i had a bunch of similar beans last summer and that's mostly what i used them for. as for cucumber, try a sichuan smashed cucumber salad!! so easy and delicious. i'm positive i have a recipe in one of my cookbooks that i can pull out if you want, but you can probably find a good one online easily. they're also good in gazpacho or similar chilled soups.... actually there's something called "white gazpacho" that you make with cucumbers, grapes and almonds that is so good. there's also a slavic cold summer soup called okroshka that uses cucumber and is delicious. i've also grated it and left it to steep in green tea for iced tea!

[cookingincollege]

NYT Cooking: Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette

Ingredients

1 large garlic clove, minced

2 anchovy filets, chopped

¼ teaspoon salt, more as needed

2 tablespoons lemon juice

¾ teaspoon lemon zest

½ teaspoon Dijon mustard

⅓ cup olive oil, more as needed

¼ pound baby red potatoes

½ pound haricots verts or green beans

1 tablespoon finely chopped basil

8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced

2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved

2 (6 or 7 ounce) cans of tuna packed in olive oil, drained

4 hard-boiled eggs (optional)

½ cup pitted kalamata olives, sliced

Black pepper, for serving

Flaky sea salt, for serving

Torn basil leaves, for serving

Preparation

Make the vinaigrette: Using the flat side of the knife, smash garlic clove, anchovy filets and salt into a paste. Transfer into a bowl and add lemon juice, zest and mustard. Using a whisk, slowly pour olive oil while stirring constantly. Adjust seasonings as needed.

Place potatoes in a medium pot and cover with 2 to 3 inches of cold water. Salt the water and bring to a boil. When the water comes to a boil, continue cooking until the potatoes are fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, and place in a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.

On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumber, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with the remaining vinaigrette. Serve garnished with black pepper, flaky sea salt and torn basil leaves.

[tryingveganrecipes]

Herb Smashed Chickpea Salad Stuffed Pitas - Wandering Chickpea

Recipe Link Here

My Adjustments:

1. Used homemade pita bread

2. This was a kind of “use what you have” recipe so here’s what I included:

- 1 can chickpeas, drained

- 1 cucumber, chopped

- 1/2 red onion, chopped and pickled in 1/4 cup vinegar + 2 tbsp lemon juice + salt

- 1 avocado smashed

- 1 tbsp fresh dill

- 1/2 tsp dried parsley

- 1/2 tsp dried oregano

- Salt and pepper 

Then I mixed everything together, including the pickled onion juice, and served it cold with fresh pita. 

Ratings:

Simplicity ★★★★★

Taste ★★★★★

Family (Non-Vegans) Rating ★★★★★

Notes:

This was a great, simple, bright lunch dish that my whole family really enjoyed. Nothing revolutionary, but a great use of fresh ingredients that can be adjusted to whatever is on-hand. The homemade pita bread brought it to the next level and I think I’ll be making this a lot. 

[1010ll]

do you have any new recipes that you've learned recently? i remember you wrote something a while ago about carbonara and i tried it out for myself it was really fun!!

i love this 😭 im gonna write way too much idec! something that has changed since that post: my kitchen is worse. i have a horrible combi oven which has resulted in me accidentally eating raw chicken, because it had been in there for more than 2 hours at supposedly 230 °C and i was really hungry and thought it HAD to be done by then. also i have less time and less money lol. it has made me a bit sad, and less motivated to cook nice things but i also love food! which means these tips/recipes are gonna reflect that and might seem a bit dull but probably also relatable for a lot of people.   i’ve definitely made spaghetti carbonara a bit too much because it’s simple and require few ingredients! will still vouch for that one tip about substituting the bacon with roasted veggies and other types of meat.

last week i made risotto for the very first time, i think? which means i might be assuming a bit too much, but i think it’s a great dish that you can almost make with whatever you have in your fridge. i made it with roasted beetroot(needs A LOT of time to soften, lesson learned), carrots and parsley root or parsnip(idk the difference), dried rosemary and thyme, garlic and onion. i had some leftover sushi rice, which is great for risotto apparently(love versatile ingredients), roasted them in some oil and then added white wine and chicken stock and actually added a leftover parmesan rind i had in the fridge to give the ‘stock’ some flavour, a bit of nutmeg and then in the end some shredded gouda lol… it was surprisingly delicious and i didn’t even really care to cook the rice perfectly. it also tasted delicious 3 days later, which was a nice surprise. i bet there are tons of risotto recipes online, but as long as you have rice, some kind of flavoured water, i guess you could kind of add whatever you want of veggies and top with whatever herb you have around.

another type of porridge i consume a lot these days is hot oat porridge, which i’ve eaten since i was little and it was the first ‘dish’ i learnt to make myself and it’s cheap. some people really dislike the consistency and look but i don’t. it’s also very easy to customise. i put in whatever nuts and seeds(which are often cheaper than nuts) i have around: flaxseed, sesame seeds, pumpkin seeds, sunflower seeds, chopped almonds and sometimes a dollop of peanut butter. i let them simmer along with the oats. i like adding those elements because it gives it some texture and it keeps me more full throughout the day. it’s very important to me because i hate spending money i don’t have on fast-food when i’m not home and i hate being hungry. dried raisins, cranberries for a bit of sweetness and if i’m treating myself i’ll add some fresh apples cut into small pieces or some homemade berry compote(i use frozen) or brown sugar. if i had more money i’d use maple syrup but i don’t at the moment. i also add a bit of cinnamon and cardamom, dried ginger etc, whatever you feel like. some people also add milk afterwards but i’d rather spend my milk on my coffee.

a small tip: making chili flake / garlic oil. it’s really delicious, you could put it straight on pasta with some parmesan and pepper and it would be a filling meal. either chop the garlic really fine, grate it, microplane it, smash it to pieces. heat some olive oil until it’s quite hot, then remove from heat and add the chili flakes and garlic. if the oil isn’t hot enough you can just put the pan or pot back on the heat but be careful you don’t burn the chili flakes or garlic, as it will make it bitter. the longer it will toast, the less pronounced the raw garlic flavour will be, so when it smells toasted enough for your taste, take it off. i store it in a tiny glass jar and add it in stews, sauces, toasts, pizza, sandwiches etc. the flavour is very strong imo and everything it touches will smell like it. something to drink: i like strong foods and i like sour foods, which is why i like lemon/ginger based drinks. to make it even more winter friendly and easy to make, i like to grate unpeeled ginger(i hate slices of ginger, they do nothing for me and seems like a waste of ginger), lemon zest, lemon juice and mix it or blend it with some water/apple juice and honey and strain it afterwards. if you have a really nice blender you can just add all of it together with some ice. i’m basically making a large amount of ginger shot mixture. then when i feel like it, i can take some of the mixture and either drink it as it is, add more apple juice if i need a refreshing beverage or add hot water and more honey for when im cold. you could also add turmeric, chili, use less sweetener and other sorts of healthy stuff but i honestly do it for the taste so i don’t care about that that much.

something sweet: i posted earlier about cakes and someone mentioned swedish kladdkaka, which is a super delicious, cheap, brownie-like chocolate cake that is easily customized and hard to fuck up which is why i’ve made it since i was very young and is a go-to and i didn’t even know it was a swedish thing. if you like airy, light cakes this is not for your. this is sticky, sweet and almost like confection. you can add nuts, swirls of peanutbutter, tahini, actual pieces of chocolate, replace the white sugar with brown sugar, the butter with oil(you can be fancy and use a bit of olive oil) or use a mixture, brown the butter, you name it. the recipe i use is this: melt 100 g butter and let cool. mix 2 eggs + 3 dl sugar in a bowl until fluffy in one bowl. mix 1.5 dl flour, 4 tbs cocoa, 1 pinch of salt in another. mix the dry with the wet mixture and add the cooled, melted butter. this is the point where you’d add chopped nuts, chocolate etc. pour the batter into a cake tin lined with parchment (i use one that is 16 cm in diameters i think). bake the cake for around 30 mins at 150°C - 175°C degrees. check on the cake using a cake tester or a a knife. if the knife is clean after … stabbing it, it’s done! the cake will change it’s texture after cooling. this is a cheap cake, and if you like cake dough you might want to give it less time in the oven for a more fudgey texture. make it your own! there are no rules. last time i made this, i left it in for too long in my opinion but it was still delicious. also i literally have a shit oven with a round oven rack that goes in circles no matter what due to the microwave function, and the only ‘mixing’ equipment i have is a whisk and a spatula. no need for kitchen aids or  even electrical hand mixers.

something else i’ve been eating a lot for lunch is simple open faced sandwiches, and something that can really elevate those is: making your own mayonnaise(and toasting the bread). it can be challenging, but it’s really worth it imo and i can’t remember the last time i bought it in a store. i have a small plastic bowl, whisk and 1 egg yolk. something i can really recommend is buying pour snouts for bottles. i transfer my oils from their plastic bottles to smaller, old soda bottles because im cheesy like that and it’s really handy especially when making mayo. constantly whisking the egg yolk by hand and then adding the NEUTRAL oil ever so slowly. don’t be fancy and use cold pressed stuff or extra virgin olive oil because it will taste weird. i only ever fail when i try to use immersion blenders for some weird reason but i find it rewarding to do by hand anyways and i think it might be easier to make smaller portions that way. mayo needs acid and you can get it by adding regular vinegar, apple cider vinegar, balsamic vinegar, lemon juice, lime juice, pickle juice, citric acid dissolved in water etc. it’s really easy to customise! when im making banh mi, i add some sesame oil, soy sauce for saltiness and use lime as the acidic element. for more regular use i add a bit of mustard(also helps with the emulsion), for fries, i like adding some fresh garlic. something as simple as mayo, tomatoes, flaky salt and pepper topped with chives is really nice. i also really like using slices of boiled potatoes or boiled eggs(idk if that’s only a thing where i’m from), mayo and the chili garlic oil. it’s also great for making tuna salad. yesterday i made a really simple sandwich with a very simple tuna salad(tuna, mayo, yoghurt, lemon and pepper), arugula, basil, the garlic/chili oil, cream cheese, pickled jalapeños and onions, green peber, cucumber and tomatoes. you could leave out everything but the tuna salad and it would still be a great little meal.

another nice condiment that beats the supermarket stuff by far is homemade ‘pesto’. when i buy parsley from my local grocery store, it’s a gigantic amount that i in no way can consume in a week. first of all when buying fresh herbs i really recommend washing them, wrapping them in a damp towel and keeping them in a closed container. it will prolong their lifetime from lasting a day to a week(change the towel if it seems too wet). i once had some cilantro in my fridge for several weeks and still be fresh. anyways, when i buy that much parsley, i like to remove the tougher parts of the stem(which i use in stews/sauces! chop it up and sautee it along with garlic and onion), add literally just olive oil, water, pepper, garlic, and a bit of acid and then blend away! it keeps for a long time in the fridge and is also delicious beneath tomatoes/potatoes/cheese on open-faced sandwiches. if you want to be fancy you can of course add some type of hard cheese, nuts, seeds, dried tomatoes, whatever.

i know this is the longest text post ever, but as a last reminder, i really recommend watching pasta grannies on youtube. really simple recipes with focus on few, good ingredients that just takes some time and love.

[eddiegirls]

do you have some ~easy recipes to make? i want to learn how to cook but i always find myself too tired to make anything when i get home from work /:

hello my friend! so what i find the easiest to throw together is a stir fry bc you can really use any protein and veggies, and it’s usually done in the time it takes to cook the rice. 

here’s my stir fry ~formula:

1. start the rice first, bc it takes longest. i use sticky/sushi rice, but anything will work, and you can also do quinoa/another grain. here’s a rice cooking guide!

2. if you’re using tofu (which i usually do), press it right away to drain the water. i use extra firm tofu, and i wrap it in many paper towels, then i putting a cutting board with a heavy pan/book/whatever i can find on top. extra firm usually only needs 15 mins to press, but it won’t hurt to leave it until you’re ready to cook. you can use chicken/fish/shrimp/beef/pork/etc, whichever’s easiest.

3. cut your vegetables. you can literally use anything! i put garlic in everything, but everything else varies. some ideas: onions or green onions, broccoli, green beans, asparagus, bell peppers, carrots, bok choy, snap peas/snow peas, baby corn, water chestnuts (they come canned!), mushrooms, etc. frozen veggies or the pre-cut packs in the produce section are a good idea if you don’t want to chop or don’t have time. 

4. cook your protein. for tofu, i usually cut it into cubes and coat them in some flour seasoned with whatever spices i feel like (mine is usually salt, pepper, garlic powder, onion powder, cayenne, and smoked paprika). then i fry it in some vegetable oil. it usually takes like...5 mins on each side, but i generally get lazy and don’t cook every side of every cube lol. you can use pretty much any protein and there’s youtube tutorials for the best way to pan fry all of them. you can also buy a rotisserie chicken from the deli and shred it, or frozen pre-cooked meats, which’ll both save a lot of time.

5. while the tofu/whatever’s cooking, make a sauce. mine is usually a random, unmeasured combination of: soy sauce, honey, some kind of chili sauce (sambal is my fave), garlic powder, rice vinegar, and sesame oil. you can 100% buy a premade stir fry sauce to make your life easier (kikkoman makes good ones, they’re usually in the asian foods section). if you wanna make your own, just start with like...1/3-1/2 cup of soy sauce and add stuff until it tastes good. it’s honestly very hard to mess up. 

6. remove protein from pan and cook veggies. as a general rule, hard vegetables take longest. put stuff like broccoli and asparagus in first, then onions, then softer things like bok choy. if you can’t tell if something’s done cooking, stick a fork in and feel how soft it is. if you still can’t tell, taste it. if you’re using frozen, follow instructions on the package. put the garlic in LAST or else it’ll most definitely burn and you’ll be sad. 

7. put protein back in w the veggies and pour in the sauce. cook it for a few mins to thicken it up. if you want, you can combine a tablespoon of corn starch and a tablespoon of cold water to help it thicken, but i wouldn’t recommend that if you’re gonna eat it again the next day, bc the corn starch makes it kinda gummy later on. 

8. serve over rice. i sometimes add a fried egg on top! 

that was longer than i intended.........and i am not done

here’s some places i usually find easy recipes:

my absolute queen budget bytes

honestly...buzzfeed tasty has good & quick one pot recipes

binging with babish’s basics series is very good for learning how to cook

i don’t really like to give conde nast my money, especially bon appetit, but i use an ad blocker to go on their basically site. every recipe is 10 ingredients or less!

pro home cooks, which used to be called brothers green - he makes, like, everything, but a lot of his vids focus on cheap and easy meals. (i haven’t watched any of his meal prep vids but i bet they’re good)

if you have a day, or even a few hours, every week that you can set aside, you might wanna look into meal prep. you don’t even have to prep entire meals; just pre-cutting all your veggies and portioning them into containers makes cooking after work/school feel so much easier. 

here are some meal prepping youtubers:

mind over munch - i s2g this woman is like the queen of meal prepping. she’s also like way too perky but it’s fine bc her vids are VERY helpful even if you don’t wanna make the exact meals she makes

goodful’s professional meal prepper series - she gets paid to go to ppl’s homes and meal prep for them, and she shares a lot of easy recipes that are good for prepping and also just general tips for the best ways to cook and store stuff!

and finally here’s some easy stuff i make when i’m lazy:

i boil water for pasta, i chop up broccoli into tiny little pieces and throw it in the boiling water with the pasta when there’s like 4 mins left. i drain it, put it back in the pan, and add butter, italian cheese(s), garlic powder or a garlic herb seasoning blend, salt, and pepper. it’s so good.

premade gnocchi with jarred sauce or storebought pesto, served w whatever vegetable will take the least time to cook (i had this today with asparagus lol)

canned salmon burgers! 

tuna & mayo mixed w rice, top w eggs and nori if i have it (thank u @oddesteyecircle)

smashed chickpea salad - i take a can of chickpeas and smash em w a potato masher, then i add mayo, dijon mustard, lemon juice to taste, and whatever spices i feel like (usually salt, pepper, garlic powder, onion powder, cumin, cayenne, paprika, turmeric bc i like the color it adds lol). serve on toasted bread w/ whatever you like on sandwiches (i do tomatoes, hima usually does cucumber slices and spinach)

this doesn’t count as cooking really but the chipotle black bean burgers from don lee farms (we get them at costco) are incredible. i usually make em w frozen fries and microwave steamed broccoli (if u haven’t caught on i love broccoli)

bfast for dinner (pancakes from a box, scrambled eggs, bacon/sausage, maybe some potatoes)

aaaand i think that’s all i have to say! when in doubt, u can always ALWAYS find a recipe on youtube for literally anything. i hope this was helpful!!!!!!!

[everybodyhasacookingblognow]

Made the best fucking Herby Mediterranean chicken Salad today except I forgot I didn’t have any Kalamata olives or bell peppers so I used pickled Pepperoncini and hot and spicy green olives instead.

Stir together some finely chopped fresh herbs (I used mint and chives but dill and parsley would also be good; about a palmful of each), olive oil, lemon juice, red wine vinegar, garlic salt and minced fresh garlic, lemon pepper or Greek seasoning, dried oregano, and, if you have it on hand, some packaged baba ganoush, or if not, a few tbsps of packaged Greek yogurt.

Slash three or four chicken breasts across the thickest part, then take a couple of tbsps or slightly less than half of the marinade/dressing and rub it into the chicken. Marinate for about an hour. Meanwhile, for the remaining dressing, balance it out by adding more herbs/acid/yogurt/garlic/etc and stirring in some well-mixed tahini.

Preheat oven to 425. While it preheats, toast some walnuts in a pan. Finely slice a little bit of red onion and soak for ten minutes in ice cold water. Cut half an English cucumber into chunks and dice a couple good, firm tomatoes, smash and tear some good olives like kalamatas, and seed and slice a hot pickled pepper like a Pepperoncini. Throw everything into a bowl with some crumbled feta and the drained onion.

Put the marinated chicken in the oven and bake for 15-25 minutes depending on the thickness (check with a thermometer or cutting into the middle of the thickest one). If you want you can broil for about five minutes at the end for more of a souvlaki/grilled sort of flavour. Let the chicken rest for about ten minutes, then add a big handful of arugula and a big handful of mixed greens to the salad vegetables, drizzle with dressing and toss. Dice the chicken, and if you want, toss it in the pan with the cooking juices and another squeeze of fresh lemon. Top the salad with a scoop of diced chicken and serve

[venusloveslobotomies]

Pyromania (Bucky x Reader) 2

  Summary: (Winter Soldier-Endgame Insert) You’re an enhanced HYDRA agent who negotiated her way out of being a weapon. You’re now the nurse/ aid of the Winter Soldier. You end up escaping with him and follow him in and out of danger while slowly developing feelings for each other.

Words: 1850 (approx) Chapter: 2/? Part 1

  “Will you eat?” I huff after Soldat sits down and ignores the hot food, “It’ll go cold and honestly it’s not that bad,” Beef borscht, a mash of carrots, corn and potato, biscuits with cold gravy and something that looks like bird’s milk cake. It’s good food. We’re fed better than anyone else in this facility. However, he seems more interested in inspecting his metal arm and I sigh.

  I swear he’s hardly a soldier. I need to baby him half the time. Combing his hair, washing his arm, feeding him. So, I sit on the bed next to him and scoop up a spoonful of the borscht. He turns back towards me and enthusiastically allows me to spoon feed him through dinner. “The things I do for you…” I mumble and steal a bite of the cake. I was right. Bird’s milk. He seems strangely thoughtful as he eats.   It’s finally time to relax. I return the tray and dishes to the kitchen and when I come back, he’s reading a Korean children’s book aloud. I notice it’s in Hangul.    “That’s good, moya Soldat,” I know reading a new alphabet is difficult. He lays on his stomach on the bed and I help him through understanding the words.   I set about massaging his shoulders and back again. I can finally tell when his knots are gone because the strain leaves his voice and he seems sleepy. I put the book back on the shelf and glance at the clock. 23:07. He stretches out his muscles while I take clothes to the laundry and fix our beds. We stand in the small bathroom down the hall, brushing our teeth. I sit on the counter and Soldat makes faces with a mouthful of toothpaste for my amusement.   On our way back from brushing our teeth, I receive our packed bags for tomorrow morning. When we come back and put them down, he picks up his mask and studies it for a moment. He seems sad and distant. I know he hates the mask. It’s like a muzzle. I hate it possibly more than he does because I understand the implications behind the mask whereas he just sees it as a piece of restricting uniform. I place my hand on his back and rub gentle circles with my thumb. He drops it back into the bag and crawls into bed. It’s about to hit 00:00 so I kneel next to him, remind him to relax, and stroke his hair until he closes his eyes.   I leave and begin prep for the next morning. This, as usual, involves handing a receipt to a treasury official and receiving an envelope of money, which is US dollars this time, placing orders for rations for the designated travel time (4 days), receiving briefings for the mission and checking over our bags.   I finally get back to the room at about 2 in the morning, luckily we won’t be woken until 10 am. I can hear Soldat muttering in his sleep and immediately know he’s having a nightmare. I change into a nightgown and sit down next to him, stroking his hair until he seems to calm down.

 I wake up with a jolt as the alarm goes off. I reach over and turn it off before realising I’m in his bed. Still on top of the covers. Not unusual. I seem to always end up falling asleep after comforting him from a nightmare. He sits up and stretches. I hear knocking and get up to find that breakfast has arrived. I thank the kitchen girl and take the cart.   I dress in the basic white travel sweats for the day before taking my tray and settling on the floor. Soldat joins me in a matching outfit, but his is grey. His meal is very protein-heavy, butterbrot with ham, eggs, tvorog (like cottage cheese), kasha (a grain porridge), orange juice and coffee. Calorie dense and carb and protein based. Mine isn’t too different but I ended up with kasha, butterbrot with butter, one egg and coffee. He seems happy and digs in while talking animatedly about seeing things in Washington while I read through the logistics of the mission, where we’re based, who’s accompanying us, who the target is, when and where the mission is supposed to be carried out. I like traveling a lot and I know he enjoys it too.   I know we have to be at the hangar at 12:35 and wheels up at 12:45. So with nothing to do but relax, we talk for a while, joking and pretending that we’re not going on this trip to murder someone.   When I decide it’s time to go, we grab our bags and head up past the training center and arrive at the hangar early. We meet with the officials and are given orders to wait in the jet. It’s a big cargo-style jet with a large open space in the center and benches around the perimeter.   Throwing our bags down, he picks a spot towards the back and I join him. He lays down with his head in my lap and I pretend to be inspecting his face, putting more disinfectant on his already healed wounds from yesterday and checking his pupil dilation. Eventually he closes his eyes and tries to sleep. We have 10 and a half hours to wait until we arrive in DC.   The other guards file in, including Soldat’s handler, a huge Serbian guy who goes by Petrovic. They look confused at the sight of the Winter Soldier sleeping on his nurse’s lap but Petrovic and the two officials ignore it. They’re used to it by now.   The flight goes slowly with not much to do. There’s quiet chatter, soldiers sleeping on benches and the ground, a few are reading. I wake my soldier up at around 2:50 to eat something since food’s being handed out. We sit on the floor and eat. Beef with potatoes, hot shchi (a cabbage soup), black bread and coffee. Chocolate bars are offered around by one of the younger guards however that offer never gets to Soldat. I take one and thank him before breaking it in half to give to Soldat.   There’s some quiet socialising among the guards since the officials and pilots seem chatty and happy up front. Some of the men try to include me in the conversation but I’m fairly disinterested and direct the conversation to someone else before I have to talk for very long. After the food’s been finished it seems as though we go back to silence. I offer a game of 101 to Soldat with a pack of cards and we play quietly for an hour or so. More snacks and cups of kvass are once again passed around and after we finish, Soldat and I fall back asleep for a few hours.   Petrovic wakes us up when dinner is being served, around 7pm. The TV is turned on for the Washington DC news and everyone gathers on the floor again to eat. For dinner we’re given pork stewed in tomato sauce, a salad of pickled cabbage, cucumbers and carrots, more black bread, buckwheat porridge and a double shot of vodka is offered to everyone. I take mine but quickly pass it to Soldat since vodka’s strange attractiveness doesn’t make sense to me. For dessert we’re all given strange little tea cakes, apparently British, and kissel, a fruity jelly-like dessert.   Most of the guards get some sleep but a few figure since we’ll be landing in a few hours they may as well stay up. Soldat goes right back to sleep, this time leaning back on my chest with his head on my shoulder, but I keep a wary eye on a few of the younger guards who may not fully hold their alcohol too well. Kvass is offered around again at about 10 and I take the cup and read a book I bought on our last mission in Ukraine.

We finally land somewhere around 11:30 and I wake Soldat up. We pick up our bags and are directed to a truck with Petrovic.   Once we arrive at the base, Petrovic gets our keys and tells us to stay in the room. He disappears into the room next to us and I have to literally undress Soldat to get him into the shower. We both scrub down before climbing into the creaky double bed and knocking out completely.  When Petrovic comes in the next morning to brief us on the timeframe he admits that we could be here for up to two weeks. Soldat starts getting ready to leave. Since I’ll be on standby the first day, I end up alone in the base, writing up a medical report in case something happens.   The next night I am assigned my suit for a mission. I’m nothing but aid at this point but it’s best to be prepared if it comes to a fight. Soldat is given a sniping gun and our main goal is to just shoot and get out.  We end up on the roof across from an apartment building, aiming through a window. I sit impatiently. Whoever lives there crawls in through the window and we wait for the light to be turned on. A few minutes and the target stands up. Soldat gets a few good shots before he’s down. We watch as he gets dragged out of sight.    “Begat!” Run. We both spring up and sprint across the roof. We jump over a few alleyways before I see the end of our block, where a nondescript car is waiting for us. We land on an adjacent one before the man in pursuit of us smashes through a window and onto the same roof as us. I hear his shield coming towards us but Soldat turns and catches it easily. He throws it back at the man and we jump off the building, sprinting back to the car parked down the street. We drive off back to the base.   The moment we arrive and jump out of the car, Soldat starts pacing with nervous energy. I walk over to him. I can hear him getting worked up.    “I wouldn’t do that, Ms Kang,” His handler puts his hand out but I ignore it. I hear guns being cocked but I know they’re trained on Soldat, not me. I step in front of him and he stops abruptly.    “Stop it,” I place my hand on his chest and stare straight into his eyes, challenging him, “You’re acting like a child,” He stares back at me. As frustrated as he may be, he knows that I’ll knock him out if he doesn’t stop freaking out. He takes a big, huffy breath and kneels so that I can wipe the charcoal from around his eyes. The other soldiers relax their weapons and I can hear as they slowly resume their positions.    “Mianhae,” It doesn’t matter that he says it in Korean, it’s so quiet no one else could’ve possibly heard it.     “It’s ok. I know you’re stressed. You’re fine,” I tell him, patting his cheek as I finish up.

Part 3

[angelmush]

this week i’ll be making :

- crispy pork belly tacos w pickled red onion + smoky lime cream sauce, a copycat from a local restaurant my gf and i adore

- rosemary rhubarb olive oil cake OR olive oil cake w blackberry buttercream + orange curd (would love any input on which of these i should make)

- chili butter grilled shrimp + grilled lemony asparagus, im typically a shrimp hater bc the texture freaks me out but i had a realization that maybe i’ve just only had overcooked shrimp so i wanna give it a shot

- pan seared salmon of some kind ?? w miso maybe + spicy cucumber salad

- cheesy smash burgers to use up my homemade pickles and buns from making chicken sandwiches last week, my new roommate is wanting to make them so i may delegate this one !

- marinated chicken to top some cold crispy lettuce and lemon tahini roasted veg, eaten cold

i want to bake something else too, but i’m not sure what, any input is appreciated :) i also have a generous amount of goat cheese and smoked salmon to eat this week so i’m sure there will b some Toasts!!

[trivialqueen]

Two easy, vegetarian meals I’ve made lately that I’ve really enjoyed. I’ve always enjoyed cooking, self-quarantine/social distancing has given me an interesting challenge - how many different things can I make from our pantry and one, not stocking up grocery run (we mainly bought beer and produce) 

Top: Smashed Chickpea Salad, Below: White beans, broccoli, and a jammy egg

Recipes below:

1. Smashed Chickpea Salad 

(you can make this with basically anything as long as you combine something creamy, with something creamy, briny/acidic, punchy/sharp. You might also throw in something for crunch, I didn’t this time, but next time) [this is adapted from Bon Appetit] (I’d say this makes at least two sandwiches, but if you eat it as a dip, serving size may change)

1 can of chickpeas, drained and rinsed. 

~ 1/4 cup plain whole milk greek yogurt (something creamy)

Good drizzle of olive oil (also rich/creamy/included for texture)

1 green onion/scallion (something sharp, also gives a bit of texture)

~ 1 TBS dijon mustard (creamy and sharp)

~ 1 TBS Capers with brine (Acidic)

~ Lemon juice (Acidic)

~ Tarragon and Lemon pepper

~ Crusty bread or crackers or cucumber wheels.

You’re going to want to feel the ratio ingredients in your heart - taste often! Put everything in a bowl and mash it all up, I used a potato masher to mash and mix things. Some of the chickpeas turned to paste, others I left whole, mix it up for texture. When I make this again I might add something else for texture, maybe celery or almonds, idk. 

2. White beans and roast broccoli with a jammy egg (makes about 4 servings for dinner) [adapted from several sources]

~ 2 cups white beans soaked over night, drain. 

1 onion, quartered, 1 of those quarters diced

1 head of garlic, halved.

~ 1 pound of broccoli or other veggie you like roasted, cut into bite sized pieces.

Lemon, zest and juice

drizzle of olive oil

1 egg per serving

Soak the beans with a good amount of salt over night (or all day, if you forgot to do it the night before). Drain the beans, add to a pot with the halved garlic head, the three big quarters of the onion and the one diced quarter. Boil the beans then drop it all to a simmer and simmer for two hours. Add water to the pot if the level drops below the bean line. 

Roast your veggies.

Drain the beans, discard the 3/4 of the onion, keep the diced quarter with the beans. Squeeze out half the garlic cloves and smash into a paste and include with the onions and beans. Toss the broccoli/veg in with the beans, etc. Drizzle with olive oil, add zest and lemon juice. Taste. Taste several times and adjust accordingly - salt, pepper, oil, lemon, etc. 

While your mixing and tasting the beans boil some water and put your eggs in, cooking between 6-8 minutes depending on how jammy you want them to be. Pull the eggs out and put them under cold water to cool them down so you can peel them. Top your beans with the egg, the yoke adds some great richness and more protein. 

[foodies-channel]

[Homemade] Cold fried chicken with spicy smashed cucumber salad.

[mariequitecontrarie]

The Dinosaur

Summary: It's Belle's second week on the job at Regal Marketing Company, and she's working late with Regina and Gold. Gold tells the story of how the office elevator earned its name. A/N: Happy Fluffapalooza, darlings! Another amazing year of shipping our babies with you! A little fluff from the Cufflinks!verse. Thanks to @galactic-pirates for the help!

On AO3

“It’s time you were initiated, Miss French.” Mr. Gold tossed his chopsticks into the white takeout box, a smirk tugging at the corner of his mouth, and Belle’s heart did another summersault. Her new boss was unfairly handsome. Dark eyes, brown hair streaked with grey that lapped at his collar, and she’d never seen a man wear a suit quite so well. Despite her nervousness, or maybe because of it, she was finding it difficult not to stare. His was not a classically beautiful face, but intelligent energy surrounded him, a strength that made him more appealing than the most perfect description of any hero in any of the hundreds of novel she’d read. Even the little flake of cabbage now resting on his chin couldn’t detract from his arresting good looks. Regina pointed at Gold with one of her chopsticks and snorted. “You’ve got food on your face, Gold.”

It was Friday, the end of Belle’s second week at Regal Marketing Company, and the three of them were working late over Chinese takeout to prepare for the grand opening of a new medical facility scheduled for Monday morning. Over the past several days she had met and worked with dozens of colleagues and clients but this was her first opportunity to work closely with Mr. Gold, the firm’s senior partner and the man company president Regina Mills called her right hand. Working at the conference room table across from him—the full measure of his attention fixed on her ideas and words—had her poor organs performing a gymnastics routine all evening long. Gold scowled at Regina and flicked at his chin with a paper napkin, giving Belle a chance to gulp down the mouthful of lo mein she was chewing. “Initiated, Mr. Gold?” “Indeed.” He leaned forward and folded his hands on the table. “Into the history of how our elevator got its name.” “The Dinosaur?” Regina rolled her eyes. “You’re not seriously going to tell that story?” “Whatever do you mean, Madam President?” Gold steepled his fingers beneath his chin, clearly enjoying Regina’s pique. “I tell this one to all the new hires.” Regina slanted a disbelieving look in his direction. That sexy little smirk of Gold’s was spreading into a full-fledged smile. There was a flash of white teeth and Belle was thankful to be seated because her knees chose that moment to buckle. Get a grip, French. Regina fixed Gold with a cold glare and Belle shivered at the abrupt drop in temperature. They were done working, dinner was over, and she didn’t want to be caught in the middle of a disagreement with two people she liked and respected. She swiveled her chair toward the conference room door. “Maybe I could hear about it next week?”

According to one of her new work friends, Ruby Lucas, Gold and Regina’s disagreements were legendary. They weren’t above shouting insults at each other from across the office and if Regina wasn’t threatening to fire Gold, he was threatening to quit. Today, while she and Belle grabbed salads at the café across the street, Ruby had confided that one time Gold and Regina had started a food fight, and Gold had gone home with one of his pricey three-piece custom suits smeared with strawberry jam. The story had been amusing, if somewhat alarming, but Ruby had been quick with reassurances: their thunderous arguments blew over as soon as they ended.  

Jealousy had made the back of Belle’s neck prickle. “Are they lovers?” she’d asked, picking at her lettuce. “Good God, no. More like siblings.” Ruby had winked as she popped a cucumber slice into her mouth. “Regina’s dating Emma Swan and Gold? Well, he doesn’t date anybody.” Mr. Gold was single. Belle hadn’t wanted to examine the relief she felt at that particular pronouncement too closely then, as she didn’t want Ruby to guess she had the hots for their boss. Back in the present, she was eager to head home for the weekend before another food fight broke out and she wound up with Kung Pao chicken on her new blue blouse. “See you Monday,” she chirped, rising from her chair. “Please stay where you are, Miss French.”

Belle plopped back down, volleying her attention between Gold and Regina. At least if a fight broke out, she would be available to referee. “This is so typical of you, Gold. Only interested in socializing when it’s at my expense.” With the grace of a basketball player, Regina tossed her takeout boxes into the trash can.   “Are you going to pout about it, Your Majesty?” “How about I fire you instead?” Regina hissed the threat through clenched teeth, but the undercurrent of fondness in her tone belied the harshness of her words. The corner of his mouth twitched. “Try me.” “Oh, go ahead.” Regina sighed in long-suffering defeat. Gold made a show of clearing his throat and turned to Belle. “It was the first day we rented the office. Space was at a premium in town and this place was the best we could do. We were down on the third floor then, in a space a quarter the size of this one.” Belle nodded. These days, Regal Marketing Company occupied the entire seventh floor, but eight years ago it had been a startup and Gold and had been Regina’s only employee. “We toured the building, but we didn’t try the elevator and the building manager forgot to tell us it was slow. It was a Saturday, moving day, and we were riding up with a load of files. The elevator was taking its sweet time, opening on every floor even though no one else was in the building.” Belle couldn’t help but smile at the way Gold leaned forward, his eyes flashing like tiny torches as he spoke. She’d been observing him for the last two weeks. Most of the time he hid away in his office, pretending to be quiet and unaffected, but this was another side of him—one that enjoyed an audience. “Regina started ranting about the elevator being broken, claiming we were going to be stuck for hours. Next thing I knew, she made a grab for my cane and smashed in the emergency button.” “I didn’t smash it,” Regina interrupted. “You broke the panel, dearie. And dented the top of my cane.” Laughter rumbled low in his chest and Belle smothered a giggle. “You should have seen her, Miss French. She was banging on the walls, demanding a refund on the lease. Five minutes later, Sheriff Humbert arrived with a volunteer fire department resembling the Seven Dwarves and calmly explained that this elevator is temperamental and has been since this building was built at the turn of the twentieth century.” “Sue me for not wanting to be stuck in an elevator with the likes of you and your little flip phone.” Regina crossed her arms over her chest. “Ten years later, I think you’re still talking on the same one, aren’t you Gold?” “Why mess with what works?” Gold retorted. “I found the pace of the elevator quite charming, which is exactly what I told the sheriff. ‘From one dinosaur to another,’ is what Regina told the rescue crew, and the name stuck. And that’s why we call our elevator The Dinosaur.” His story finished, he pushed back his chair with a triumphant smile and sipped his coffee. Belle was charmed. She wanted to break out into spontaneous applause, but she thought that reaction might be a bit of a giveaway. “And you tell this to everyone who comes to work here?” she asked. Regina opened her mouth and closed it abruptly. “It’s actually a really good example of the way you complement each other’s leadership,” Belle rushed to add. She hoped she didn’t sound like a kiss ass, but the affection between Regina and Gold was obvious. Gold was worth millions from investments both local and abroad. He didn’t need this job. He cared about Regina and the company. “And by that you mean one of us panics and the other has no pulse?” Regina asked. They all laughed. “It’s all about balance,” Belle said.

Miss French had long since packed up and gone home when Regina stood in his office doorway, watching him. She’d been boring holes into the top of his head for a good five minutes.

“What is it this time, Regina?” he asked without looking up. “Baseball game? Roller skating party?  Whatever little office adventure you’re planning, the answer is no.” “You’ve never told anyone that elevator story before,” she said softly. “You like her.” “Who?” “Belle.” She huffed. “Don’t play games with me, Gold. I’ve known you too long.” He flushed, resisting the urge to loosen his collar. He had no idea what had possessed him to tell that ridiculous story, let alone claim it as some sort of initiation ritual. There was something about Belle, though. She demanded his attention, like a burst of sunshine, a breath of fresh air, and a double rainbow, all bundled into one tiny yet lovely package. She brought vivacity and energy into the office with her clever ideas and her positive outlook on life. He supposed he had wanted to impress her, if he was being honest.

But Regina didn’t need to know all his inner thoughts.

“Go home to your girlfriend,” he said, waving her away. “Fine. I’ll leave you to your paperwork.” She pushed away from the door. “But for the record?” “Yes?” He pinched the bridge of his nose and sighed. “I think she likes you, too.” A rush of heat coursed through him at her words and he realized for the first time since high school, he had a bit of a crush. It wouldn’t go anywhere, of course, but the thought of the charming, lovely, Miss French liking him warmed him for the rest of the evening.

###

[kinfoodie]

Can I haz some simple recipes for a felinekin?? I am allergic to bananas, cucumbers, cherry tomatos (weirdly specific I know), and any kind of melon. Other than that I will eat pretty much anything as long as its not too green. Thank you so so muchhhhh

Hey anon,

No problem! I just got you some simple chicken and fish recipes and avoided all of your allergies. :3

Creamy Lemon Parmesan Chicken

Chicken Stroganoff

Balsamic Glazed Chicken

Easy Skillet Chicken Piccata

No Peek Chicken

Skillet Cod, Clams, and Corn with Parsley

Cold Roast Salmon with Smashed Green Bean Salad

Roast Fish with Cannellini Beans and Green Olives

Rice Bowls with Flaky Cod

Grilled Salmon Steaks with Cilantro-and-Garlic Yogurt Sauce

There ya go anon! I hope you enjoy these and of course if not let me know and I will 100% refill for ya. I tried to stay away from anything too green, but there is one recipe that has a salad on the side. You can just not make the salad, not necessary. Everything else should be felinekin friendly and have none of your allergy stuff in there! I double checked! Cheers and happy eating~!

[gastrorob]

as published on YGTV

Nestled in the corner between Gin & Wines and My Wines, we find the latest offering that Chatham Counterguard has to give us; Vault 13.

“From old foundations to new beginnings” 

Having transformed itself from the Wright Tech Media premises into a small plates and cocktail bar, has been a giant step for William Wright, proprietor.  

The vault, restored to original brick and stone, provides a unique setting with subtle overhead lighting in blue and lilac hues, reflecting the handcrafted wooden tables with cobalt blue centres.     The glass wall at the end of the vault showcases the kitchen area – an approach which always inspires cleanliness and confidence in diners.

From the opening on 5th August, they have been running with a soft launch menu of open faced tostas, small plate dishes, salads and meat dishes; quite a generous list with a simple cheese and charcuterie selection.

Many dishes on the menu will be familiar such as prawns al pil-pil and huevos rotos which, even though delicious, can be found on menus along the strip but there are many other dishes worth a try – the staff are always friendly and on hand to talk you through any dishes you might not be sure about.

We ordered the chicharrones whilst we looked through the menu.  These were man-sized, home made pork scratchings.  Crispy, aerated, puffed, pork-scented bites.  Personally, I would have preferred them to be saltier to be the perfect accompaniment with an ice cold beer!

On various occasions, I have now ordered the pulled pork tosta with spicy mayo and chicharrones which is one of my favourite bites.  The tender pulled pork, laced with asian flavours of soy, star anise and topped with a mini version of the chicharrones mentioned above; a pork-flavoured Quaver.

The pork belly bao bun with pickled cucumber and spicy mayo is also another of my regular choices.  The bao bun light and fluffy, every bite yielding through to the asian-flavoured pork belly.  The pickled cucumber providing texture and acidity to the earthy flavours of star anise and soy.

The round red prawn croquettes are a friend’s favourite and she always orders them – presented in a ceramic egg carton; each golden sphere sitting on a dollop of aioli, however, sometimes the aioli has been decoratively sat on top of the croquette.   Size of the croquettes has also been inconsistent, fluctuating from XXL (a two biter) to M (pop in the mouth size) – there needs to be greater consistency in execution and presentation.

I never got to try the sticky toffee pudding which I have been told, “Is to die for!” So much so, that the person in question actually orders these to take home at the end of the meal.

I’ve also been told that there is a “Cocktail of the Week” – Raspberry Gin Fizz and Sweet Dreams being popular amongst those who’ve tried them but I have never seen this on their menu nor been encouraged/offered these on any of the occasions I have been to Vault 13.  Perhaps something that can be thought about for the future.  Put up some posters at the entrance encouraging people to request the cocktail of the week or ask people if you can get them a taster glass of the Cocktail of the Week (at a reduced price) whilst they look through the menu – just a suggestion.

Also, I was not impressed and will not abide my glass being taken off me during a meal and replaced by a single-use plastic cup because the fear is that I may disappear with it to another bar along the strip.  As someone enjoying an evening dining with grown-ups I felt that this was perhaps out of place and inappropriate for a restaurant.  

Operate this policy for people who pop in to buy a drink rather than diners who are sat at tables.

There is much to enjoy at Vault 13.  I especially liked trying different dishes to what can be found elsewhere on the strip and other restaurants around Gibraltar.  I particularly like their Asian inspired small plates and hope to see this idea evolve into others: Asian popcorn shrimp bao, chicken teriyaki with sesame seed bao, fried chicken with smashed avo, pulled hoisin duck bao with cucumbers and spring onions – the list is endless.

I look forward to seeing what the future has in store for Vault 13;  how William and his team continue to grow and develop their menu and the service they provide and how once the training wheels are taken off, their soft launch becomes a full (hard) launch with a full menu.

I’ll definitely return – after all, who can keep me away from those delicious pulled-pork tostas?!

   Vault 13 as published on YGTV Nestled in the corner between Gin & Wines and My Wines, we find the latest offering that Chatham Counterguard has to give us; Vault 13.

[consulting-celiac-in-the-tardis]

57 Easy Gluten Free Recipes for Summer Picnics and Potlucks

New blog post! Now that the weather is finally (sloooowly) warming up and holidays like Memorial Day and Fourth of July are right around the corner, I know that summer picnics and potlucks are just as close. But when you have celiac disease or dietary restrictions, summer entertaining can feel a little more complicated.

That's why this year, I thought I'd scope out some of the best gluten free recipes for summer picnics and potlucks. Whether you're looking for healthy appetizers, gluten free lunches fit for a picnic or easy paleo desserts, this round up should give you some delicious ideas. Not to mention, it should make bringing a yummy and gluten free dish to every summer get-together a whole lot easier!

Gluten Free Sides

1. Bacon Cheddar Jalapeno Cornbread (Nut Free, Refined Sugar Free) - Raia's Recipes  

Trust me. If you show up with gluten free bread at a summer potluck, you're gonna be the life (or at least the taste buds) of the party.

2. Easy Potato Salad with Egg - Bubba Pie

Give your potato salad an extra boost of protein with hardboiled eggs.

3. Hawaiian Macaroni Salad (Vegan, Soy Free) - Spabettie

Pineapple, vegan mayo, sweet pickles and pickled carrots give this macaroni salad a unique, Hawaiian twist.

4. Broccoli Apple Slaw - Noshtastic

Change up the traditional cabbage slaw recipe by using broccoli and apple instead!

5. Creamy Pea Salad - Recipes From a Pantry

If you're looking for a seriously easy low carb side dish that is still sure to peas (ahem...please) a crowd...this is it! All you need to make it are fresh (or frozen!) peas, bacon, cheese and a few other ingredients for the sour cream dressing.

6. Black Bean and Corn Salad with Balsamic Vinegar (Dairy Free) - The Welcoming Table

Add grilled chicken or pork to make this gluten free salad a meal, or serve it as a side dish or dip!

7. German Cucumber Salad - Casserole Crissy

For any gardeners out there, this is the perfect recipe to use up any leftover cucumbers.

8. Asian-Inspired Sesame Cilantro Carrot Salad (Paleo and Vegetarian) - Natasha, The Artisan Life

Even carrot haters will be won over by the Asian flavors in this gluten free salad dressing.

9. Bone Broth Pesto (Nut Free) - Casey the College Celiac

Enjoy the creamy, tanginess of pesto with the added protein and nutritional benefits of bone broth. Serve with veggies, gluten free crackers or roasted sweet potato rounds (which are also included in the linked recipe above)! 

10. Watermelon Mint Salad with/out Feta (Dairy Free Option) - Finding Zest

Who knew that watermelon and balsamic vinegar made such a tasty pair?

11. White Bean Salad (Vegan, Soy-Free, Nut-Free) - Happy Healthy Mama

Fresh basil, cherry tomatoes, avocado and lemon juice turn plain white beans into a side salad everyone will be digging into.

12. Zucchini Roll-Ups (Vegan, Paleo) - Claudia Canu 

These roll-ups are super simple to make but that doesn't make this combo of veggies and gluten free hummus any less delicious!

13. Goat Cheese Cucumber Bites (Keto, Low Carb) - The Keto Option

Gluten free Everything But the Bagel Seasoning dresses up these mini goat cheese and cucumber sandwiches.

14. Creamy Sweet Potato Salad (Paleo) - Cathy's Gluten Free

Is there any occasions sweet potatoes aren't perfect for?!? I don't think so...

15. Focaccia with Olives, Sundried Tomato & Rosemary (Grain Free, Paleo, Refined Sugar Free) - Emma Eats and Explores

Like I said before...you seriously can't go wrong with bringing homemade gluten free bread.

16. 5-Minute Guacamole (Vegan, Keto, Paleo, Oil-free, Whole 30) - Veg Annie

Homemade salsa gives this homemade guac an extra kick of freshness and flavor.

17. Mexican Street Corn - Confessions of a Fit Foodie

Like corn on the cob, only a lot tastier and less messy to eat!

18. Spicy Mango Dip (Vegan) - Fun Food Frolic

Serve this gluten free and vegan dip with some gf bread or pita, and it'll disappear in no time. You can whip it up in 15, minutes, too!

19. Easy Tuna Spread - Goodnesst 

This gluten free spread only requires three ingredients, five minutes to make and is delicious when served with crackers, veggies or tossed in a salad.

20. Red Potato Salad with Avocado and Egg - Attainable Sustainable

Typical potato salad gets an upgrade with some healthy fats from avocado in this gluten free side dish.

21. Curried Cauliflower Mac and Cheese (Vegan) - Casey the College Celiac

If you want to add some hidden veggies to a family classic, you'll love my curried cauliflower mac and cheese, which only takes five ingredients to make.

Gluten Free Mains

22. Avocado, Asparagus and Chicken Salad (Paleo, Mayo Free) - Tasting Page

If mayo ain't your thang, you'll love this paleo chicken salad, which gets its creaminess from avocado and a homemade dressing.

23. Corn and Zucchini Pie - A Simple Pantry

If a quiche and a frittata had a baby, this would be it. Plus, this cheesy pie only takes an hour - including 45 minutes of it doing its thang in the oven - to make.

24. Melon Mozzarella Prosciutto Salad with Arugula - Taste and See

Combine classic Italian ingredients with a traditional Caprese salad, and you end up with an ideal summer entertaining dish.

25. Grilled Balsamic Lamb Kabobs - Foodal

I'll admit, I've never tried lamb before, but these kabobs would definitely have me digging in.

26. Quinoa Tabbouleh Salad - Spice Cravings

Traditionally, tabbouleh salad is a Middle Eastern vegetarian salad featuring ingredients like parsley, mint, Bulgar wheat, tomatoes, onion, cucumber and a lemon dressing. This gluten free version replaces the bulgar wheat with quinoa, which not only makes it allergy friendly but also packed with extra protein!

27. Zesty Smashed Chickpea Salad Sandwich (Vegan) - Moon and Spoon and Yum

The best kind of sandwiches have a mix of different textures and flavors...and this smashed chickpea salad has ALL the flavor punches you're looking for.

28. Southwest Quinoa Salad (Dairy-Free Option) - Mama Knows Gluten Free

You can't go wrong with a bowl of quinoa dressed up with avocados, black bean, corn, grape tomatoes, mozzarella and a cilantro honey lime dressing.

29. Shrimp Pasta Salad - Hot Pan Kitchen

Olives and sun-dried tomatoes give this cold gluten free salad an extra boost of flavor.

30. Spanish Waldorf Salad - Zestful Kitchen

This Spanish twist on a classic Waldorf salad complements a variety of different meals, and you can prepare all of the different ingredients ahead of the time.

31. Easy Cheesy Loaded Cauliflower Casserole (Low Carb) - Wholesome Yum

This gluten free casserole has all the flavors of a baked potato, minus the carbs. And you can't go wrong with bacon!

32. Tuscan Pasta Salad (Nut Free, Egg Free) - Meaningful Eats

Just 'cause you're gluten free doesn't mean you can't enjoy a very delicious pasta salad on a pretty summer day.

33. Cauliflower Salad (Vegan, Low Carb, Keto) - Cooking Journey

Cauliflower just got a very tasty upgrade with this easy, raw salad recipe.

34. Easy Cucumber Tomato Feta Salad (Vegetarian) - Mom Foodie

You can't go wrong with a classic...

35. Kale Quinoa Salad + Cider Vinegarette - Pass Me Some Tasty

Make sure you use gluten free cranberries and walnuts, and the sweet and savory mix of flavors will be a major winner in this salad.

36. Chickpea Thai Quinoa Salad with Peanut Dressing - V Nutrition and Wellness

Add a creamy peanut sauce to a salad with quinoa, chickpeas, carrots, cabbage and cilantro and you have a Thai feast tastier than any take-out.

37. Prawn & Avocado Salad (Whole 30, Paleo) - Recipe This

If you know Whole 30 or paleo diners will be at your summer picnic, this salad is sure to be a hit.

38. Broccoli Salad with Bacon (Keto, Low Carb) - Whole Lotta Yum

Broccoli has never looked so good...

39. Sweet Potato Black Bean Burger (Vegan) - Evolving Table

This black bean quinoa burger only takes an hour to make and is easy to personalize for whatever beans, sweet potatoes or spices you have on hand. 

40. The Best Homemade Chicken Salad (Paleo, Keto, Whole 30) - The Organic Chicken

Serve this salad on greens, gluten free bread or even half an avocado.

41. Loaded Potato Wedge Nachos (Paleo, Vegan Options) - Casey the College Celiac

'Cause who wouldn't want to dive into a plate of nachos on a beautiful summer day...especially when the base is fluffy roasted potato wedges?!?

Gluten Free Desserts

42. Paleo Strawberry Rhubarb Pie (Low Carb) - The Banana Diaries

I don't know about you, but I will always say yes to a slice of gluten free pie!

43. No Bake Peach Cheesecake Bites (Vegan) - Delightful Adventures

Make sure you use gluten free oats and almonds, and you'll have one heck of a tasty gluten free dessert.

44. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

There's something crazy addictive about that sweet and salty combo. 

45. Pink Lemonade Cupcakes - Fearless Dining

Because is there anything more summer-y than pink lemonade anything?!?

46. Red, White & Blueberry Shortcake Parfaits (Paleo) - Living Loving Paleo

No one will believe that you whipped up these paleo shortcakes from almond flour and a handful of other ingredients you threw in your food processor!

47. Avocado Brownies (Vegan) - Vibrant Guide

Even avocado haters won't be able to get over how thick and fudgy these brownies are...

48. Cream Cheese Pound Cake (Low Carb, Keto) - Fit to Serve Group

Who says you can't eat a keto or low carb diet and eat cake too?!? 

49. Scotcharoos - My Gluten-Free Kitchen

Gluten free puffed rice cereal, peanut butter, chocolate and butterscotch combine into one heck of a tasty no-bake bar.

50. Oatmeal Creme Pies - Hunny I'm Home

Chewy gluten free oatmeal cookies + delicious buttercream icing = dessert heaven.

51. Orange Cake with Almond Meal (Dairy Free) - The Foodie Journey

This cake is only made with a few ingredients and can be prepped to bake in just 10 minutes!

52. Blueberry Muffins (Vegan) - Rhian's Recipes

You can't go wrong with a fluffy blueberry muffin, especially when it's gluten free, vegan and only takes 35 minutes to bake! Plus, there are tons of ingredient options and swaps, so you can probably whip up these muffins with whatever is already in your pantry.

53. S'mores Ice Cream Cake (Vegan) - Pink Fortitude

Ummm...a gluten free and vegan ice cream cake?!? I don't think I need to say anymore...

54. Chocolate, Beetroot & Raspberry Cupcakes - Attachment Mummy 

In case you want to sneak a few veggies into your gluten free dessert.

55. No Bake Cheesecake (Keto, Low Carb) - Low Carb Yum

You can't beat a no-bake cheesecake base topped with fresh summer berries.  

56. Chocolate Chip Coffee Cookies - Think About Such Things

Chocolate chip cookies just got a caffeinated twist! 

57. Blueberry Lemon Bundt Cake (Dairy Free) - Allergy Free Alaska 

I was sold at blueberries...

What I Hope You Remember During This Summer's Potlucks, Picnics and Parties

I know that when you have celiac disease or food allergies, the words "picnic" or "potluck" can cause more fear than excitement. But rest assured - as long as you use one of these gluten free recipes for guidance, you know you'll have at least one delicious meal you can happily enjoy. What are your favorite summer meals or recipes? Tell me in the comments! via Blogger http://bit.ly/2E6xmYR