colorful

Pink Lemonade Cupcakes

all-purpose flour

baking powder

salt

eggs,

sugar

butter, cubed

milk

vanilla extract

vegetable oil

pink lemonade concentrate, thawed

Pink or red food coloring

(16 cheese

confectioners sugar

Pink candy sprinkles or jelly beans

Preheat oven to 350˚F. Line cupcake pan for 12 cupcakes.

In a large bowl whisk together flour, baking powder, and salt. In another bowl beat eggs for 2-3 minutes and then slowly add in sugar. Beat for another 2 minutes. Add flour to egg mixture 1/3 at a time.

In a microwave-safe bowl combine milk and butter. Microwave for 30-60 seconds or until butter is melted. Add a few tablespoons of the egg-flour mixture to the hot milk to temper and then combine. Pour this into the rest of the egg-flour mixture and mix into dry ingredients, Stir in vanilla, vegetable oil, lemonade mix, and food coloring.

Pour into cupcake pan and bake for 20-22 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool completely before removing from pan. Place in refrigerator at least 1 hour before icing.

When ready to frost combine all frosting ingredients in a large bowl, using only 1 tablespoon of powdered sugar to start. Add more if frosting seems too thin. Place frosting in refrigerator for 30 minutes and then frost cupcakes using icing bag and tips or use the back of a spoon for a simpler look. Garnish with pink candy sprinkles or jelly beans if desired.

Colorful and fresh, these bowls may seem involved but they&#039;re actually simple to make and full of so much flavor!

Spicy Chipotle Honey Salmon Bowls

(4-6 ounce) salmon filets,

extra virgin olive oil

chopped chipotle in adobo

honey

tamari or soy sauce

kosher salt and black pepper

apple cider vinegar

fresh cilantro, chopped

rice

avocados, diced

cucumbers,

serrano or jalapeño, sliced

cumin

crumbed feta cheese

lemon juice

lime juice

mayo

1. Preheat the oven to 450° F. 2. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, chipotle in adobo, 2 tablespoons honey, tamari (or soy sauce), and a pinch each of salt and pepper. Arrange in a single layer. Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon aside.3. In a small bowl, whisk together 3 tablespoons olive oil, 2 teaspoons honey, and the apple cider vinegar. Stir in the cilantro and season with salt and pepper. Set the sauce aside for serving.4. To make the salad. Combine the avocado, cucumbers, serrano pepper, cilantro, cumin, and feta in a bowl. Toss with the olive oil, lime and/or lemon juice, and season with salt. 5. For the mayo, combine all ingredients in a bowl. 6. Spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the cilantro lime sauce over everyting. Add a dollop of spicy mayo. Enjoy!

Calico Corn Cakes

onion

red pepper

Tbsp yellow cornmeal

tsp sugar

tsp salt

oregano

tsp garlic powder

tsp baking powder

egg, beaten

corn,

salsa

Sauté onion and pepper in 1 teaspoon oil until tender. Set aside.

In a large bowl combine flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk. Do not overmix. Fold in corn, salsa, onion, and pepper.

Heat remaining oil in skillet over medium-low heat. Drop batter in 1/4 cup at a time and cook for about 3 minutes on each side. Corn cakes should be golden brown on the edges. Serve with sour cream, cheese, and/or or salsa.

Our easy vegan tian is infused with aromatic herbs and features beautifully layered vegetables on a bed of tomato sauce. This baked vegetable ratatouille requires only 10 minutes of hands-on time and is a gorgeous and healthy side dish!

Easy Vegan Tian (Baked Ratatouille)

tomato paste

½ medium eggplant (8.5 oz / 240 g, thinly sliced)

zucchini (10 oz / 300 g, thinly sliced)

tomatoes (thinly sliced)

red onion (thinly sliced)

thyme

Preheat your oven to 400° F (200 °C) and get a medium-sized baking dish.

In a small bowl, mix the tomato paste with ¾ cup of water, then pour it onto the bottom of your dish. Layer the sliced eggplant, zucchini, tomatoes and onion on top, constantly alternating between them to create a colorful pattern. Generously season with salt, pepper and thyme.

Place in the oven to roast for around 30-40 minutes until the veggies soften up and turn golden-brown.

Remove the vegan tian from the oven and serve as a healthy Summer side dish!

Any leftovers can be stored in a container for about 3 days in the fridge then reheated in the oven or microwave.

This is more delicious than I would have imagined! Thank you!

I followed the recipe pretty much as is and it turned out great. My eggplant and tomato were much bigger than the squashes, but it still looked pretty. I made it with couscous (with the flavorings of the recipe).

This Veggie-Packed Vegan Fried Rice is a wholesome plant-based twist on the classic egg fried rice. With just a few ingredients and your favorite fresh or frozen vegetables, you can enjoy a flavorful, nutritious dish that&#039;s stir-fried to perfection in just over 30 minutes!

Veggie-Packed Vegan Fried Rice

½ cups of water, (or more as needed)

onion, (or large shallot, chopped)

garlic, (finely chopped)

1 inch ginger, (peeled and finely chopped)

carrots

mushrooms

sweet potato,

salt ((or

soy sauce, (tamari, or coconut aminos)

red bell pepper

kale

red cabbage

herbs

¼ cup of toasted nuts

sesame oil

Black pepper pepper

Begin by cooking your rice. Just stir, add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 10-15 min until rice is cooked through and water has been absorbed completely.

While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect if you have one.

Heat 1 tablespoon of sesame oil over medium-high heat and add onion, garlic, and ginger. Stir fry for 2-3 minutes until the onion begins to soften and the garlic is fragrant (stir frequently so the garlic doesn&#39;t burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until the sweet potato begins to soften.

Add ½ tablespoon of sweetener, a pinch of salt, a pinch of pepper, and 1 tablespoon of soy sauce (or substitute) and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted about 3-4 minutes. Transfer veggies to a large bowl and season to taste.

When rice is done, use the same pan/wok and heat 1 tablespoon of sesame oil over medium-high heat. Add rice and stir fry with 1 tablespoon of soy sauce, ½ tablespoon sweetener, a pinch of salt and pepper. Keep stirring and stir-frying until rice begins to dry out a bit, if they get a little crispy, even better.

Add veggies back into the pan with rice and toss well, add fresh herbs if using, and top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!

This was delicious! Had to add a little more tamari while I was eating but after that it was perfect. Just wanted to mention that you've put bell pepper in the ingredients but I don't see it in the instructions, I added it with the carrot, sweet potato and mushrooms.

Top 5 colorful recipes from across the web

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Top Tags

Pink Lemonade Cupcakes

Spicy Chipotle Honey Salmon Bowls

Calico Corn Cakes

Easy Vegan Tian (Baked Ratatouille)

Veggie-Packed Vegan Fried Rice

Top 5 colorful recipes from across the web

The most viewed colorful recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pink Lemonade Cupcakes

Spicy Chipotle Honey Salmon Bowls

Calico Corn Cakes

Easy Vegan Tian (Baked Ratatouille)

Veggie-Packed Vegan Fried Rice

The most viewed colorful recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine