#brightflavors

The flaky salmon, bright pesto, and toasted buns in these Grilled Salmon Sandwiches with Three Herb Pesto go very well together. Great for a quick and tasty dinner or lunch.

Ingredients: 4 salmon fillets. 4 sandwich buns. 1 cup fresh basil leaves. 1/2 cup fresh parsley leaves. 1/4 cup fresh dill. 2 cloves garlic. 1/4 cup pine nuts. 1/2 cup grated Parmesan cheese. 1/2 cup olive oil. Salt and pepper to taste. Lemon wedges, for serving.

Instructions: Preheat grill to medium-high heat. Season salmon fillets with salt and pepper. Grill salmon fillets for 4-5 minutes per side, or until cooked through. Meanwhile, prepare the pesto: In a food processor, combine basil, parsley, dill, garlic, pine nuts, Parmesan cheese, and olive oil. Pulse until smooth. Season with salt and pepper to taste. Toast sandwich buns on the grill for 1-2 minutes, until lightly golden. Spread a generous amount of pesto on the bottom half of each sandwich bun. Place a grilled salmon fillet on top of the pesto. Serve sandwiches with lemon wedges for squeezing over the salmon. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Guava Sangria is a tropical take on the classic sangria. It's full of fruity flavors and great for any event. Putting together guava juice, mixed berries, and citrus slices makes a bright and refreshing drink that will take you to a sunny paradise.

Ingredients: 1 bottle red wine. 2 cups guava juice. 1/4 cup brandy. 1/4 cup orange liqueur. 1 cup sparkling water. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1 cup mixed berries such as strawberries, raspberries, blueberries. Ice cubes.

Instructions: In a large pitcher, combine the red wine, guava juice, brandy, and orange liqueur. Add the sliced oranges, lemon, and lime, along with the mixed berries. Stir gently to combine all the ingredients. Chill the sangria mixture in the refrigerator for at least 2 hours, allowing the flavors to meld together. Before serving, add the sparkling water and stir gently. Fill glasses with ice cubes and pour the guava sangria over the ice. Garnish with additional fruit slices if desired. Enjoy responsibly!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Quinoa Taco Salad recipe will help you make a tasty and healthy meal. It's a great choice for a quick and easy dinner or lunch because it's full of protein, fiber, and bright flavors.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1 avocado, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Tortilla chips for serving.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a large bowl, mix together cooked quinoa, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine. Serve the quinoa taco salad in bowls or on plates, garnished with tortilla chips. Enjoy your healthy and tasty Quinoa Taco Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan fiesta dip with creamy chipotle cashew cheese will take your barbecue to a whole new level. It's the perfect party appetizer for a plant-based fiesta because it's full of bright flavors and healthy foods.

Ingredients: 1 cup raw cashews, soaked for 4 hours. 1/4 cup nutritional yeast. 1/4 cup water. 2 tbsp lemon juice. 1 clove garlic, minced. 1 tsp onion powder. 1/2 tsp smoked paprika. 1/2 tsp chipotle powder. Salt and pepper to taste. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 cup cherry tomatoes, diced. 1/2 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 jalapeo, seeded and finely diced. Juice of 1 lime. Tortilla chips for serving.

Instructions: In a blender, combine soaked cashews, nutritional yeast, water, lemon juice, garlic, onion powder, smoked paprika, chipotle powder, salt, and pepper. Blend until smooth to create the chipotle cashew cheese. In a large mixing bowl, combine black beans, corn, cherry tomatoes, red onion, cilantro, jalapeo, and lime juice. Mix well. Pour the chipotle cashew cheese over the veggie mixture and gently fold until evenly coated. Refrigerate the dip for at least 30 minutes to allow flavors to meld. Serve the vegan fiesta dip with tortilla chips and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This rainbow peanut noodles vegan pasta bake is a delightful combination of colorful vegetables, flavorful peanut sauce, and low-carb pasta. It's a satisfying and nutritious dish that's perfect for a cozy dinner. Plus, it's gluten-free, low in calories, and packed with vibrant flavors!

Ingredients: 8 oz low-carb pasta e.g., shirataki noodles or zucchini noodles. 1 cup rainbow vegetables e.g., bell peppers, carrots, broccoli, cherry tomatoes. 1/2 cup peanut butter. 1/4 cup coconut aminos. 2 cloves garlic, minced. 1 tbsp rice vinegar. 1 tbsp sesame oil. 1 tsp grated ginger. 1/4 tsp red pepper flakes optional. 1/4 cup chopped peanuts, for garnish optional. Fresh cilantro, for garnish optional.

Instructions: Start by heating the oven to 350F 175C. Follow the directions on the package to cook the low-carb pasta. Once it's done, drain it and set it aside. Whisk the peanut butter, coconut aminos, garlic powder, rice vinegar, sesame oil, ginger powder, and red pepper flakes if using together in a small bowl to make the sauce. Toss the cooked pasta and rainbow vegetables with the peanut sauce in a large bowl until everything is covered. Put the mixture in a baking dish and make sure it's spread out evenly. Put it in an oven that is already hot and bake it for 20 to 25 minutes, until the vegetables are soft and the top is just barely golden brown. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can add chopped peanuts and fresh cilantro as a garnish. Enjoy this colorful and tasty vegan pasta bake while it's still hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Sweet roasted beets, tangy oranges, creamy goat cheese, and crunchy walnuts make this Citrusy Roasted Beet Goat Cheese Salad a real treat. This bright and healthy salad gets a big boost of flavor from the citrusy dressing.

Ingredients: 4 medium-sized beets, roasted and sliced. 4 cups mixed greens. 1/2 cup crumbled goat cheese. 1/4 cup chopped walnuts. 2 oranges, segmented. 1/4 cup red onion, thinly sliced. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Scrub and wash the beets, then wrap each one in aluminum foil. Put them on a baking sheet and roast them in a hot oven for 45 to 60 minutes, or until a fork holes in them come out clean. After they're cool, peel them and cut them into rounds. Salt and pepper should be mixed with the honey, balsamic vinegar, olive oil, and pepper in a small bowl. Put the mixed greens in a large salad bowl. Put the roasted beet slices, orange segments, red onion, crumbled goat cheese, and chopped walnuts on top of the greens. Put the dressing on top of the salad. Toss everything together gently. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 60 minutes

This potato salad with coriander pesto is a nice change from the usual potato salad. When you mix the bright flavors of coriander pesto with soft baby potatoes, you get a tasty side dish that's great for any event.

Ingredients: 500g baby potatoes, halved. 1 cup fresh coriander leaves. 1/4 cup pine nuts. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste. Juice of 1 lemon. 1/4 cup cherry tomatoes, halved. 2 tablespoons chopped red onion. 2 tablespoons chopped fresh parsley.

Instructions: Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool. In a food processor, combine coriander leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Pulse until smooth. Season with salt and pepper to taste. In a large bowl, toss the cooled potatoes with the coriander pesto until evenly coated. Add lemon juice, cherry tomatoes, red onion, and fresh parsley to the potato mixture. Toss gently to combine. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Light and refreshing, this drink has the bright flavors of lemon and rosemary, balanced by the herbal notes of gin.

Ingredients: 2 oz gin. 1 oz fresh lemon juice. 0.75 oz simple syrup. 1 sprig fresh rosemary. Club soda. Ice.

Instructions: In a shaker, muddle the fresh rosemary with lemon juice and simple syrup. Add gin and ice to the shaker. Shake well until chilled. Strain the mixture into a glass filled with ice. Top with club soda. Garnish with a sprig of fresh rosemary.

Prep Time: 5 minutes

Cook Time: 0 minutes