occasion: al fresco

Grape Salad

pecans

cream cheese,

sour cream

vanilla extract

kosher salt

brown sugar

grapes

In a medium skillet, toast the pecans over medium heat, stirring frequently, until fragrant and a deep golden brown, 4 to 5 minutes. Transfer to a cutting board to cool slightly, about 5 minutes, then roughly chop. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat together the cream cheese, sour cream, vanilla, salt, and 2 tablespoons of the brown sugar until light and fluffy, about 2 minutes. Add the grapes and toss to coat.

Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon brown sugar and the toasted pecans.&nbsp;

Street corn pasta salad is full of charred corn, peppers, lime, and Cotija cheese for a side dish recipe that’s perfect for cookouts or make-ahead lunches.

Street Corn Pasta Salad

kosher salt,

lb. ditalini pasta

vegetable oil

corn, kernels

poblano pepper, diced

green onions, thinly sliced,

black pepper

garlic cloves, finely chopped

mayonnaise

c. crema or sour cream

limes

c. crumbled Cotija cheese (about 4 ounces)

c. fresh cilantro, chopped,

chili powder

Hot sauce (optional)

Bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute longer than the package directs. Drain and rinse with cold water.

Meanwhile, heat the vegetable oil in a large cast-iron or stainless steel skillet over medium-high. Add the corn, poblano, green onion whites, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring occasionally, until the corn begins to char, 5 to 7 minutes. Stir in the garlic. Remove from the heat and transfer the mixture to a large bowl. Let cool 5 minutes.&nbsp;

Add the mayonnaise, crema, lime zest and juice, and remaining 1 teaspoon salt and ½ teaspoon pepper to the corn mixture and fold to combine. Fold in the Cotija, cilantro, chili powder, pasta, and green onion greens. Sprinkle with more cilantro and serve with hot sauce (if using).&nbsp;

Tangy vinegar, fresh herbs, and a touch of heat make this marinated shrimp recipe a standout holiday appetizer that’s as easy as it is impressive.

Marinated Shrimp

lb. large shrimp, peeled and deveined (thawed if frozen)

c. apple cider vinegar

c. vegetable or canola oil

lemon

c. fresh parsley, roughly chopped

garlic cloves, crushed

sugar

bay leaves

Fresno chiles, thinly sliced

Vidalia onion, thinly sliced

Bring a large pot of generously salted water to a boil.&nbsp;

Make an ice bath by filling a large bowl with ice. Nestle a medium bowl in the ice (this will chill the shrimp quickly without making them waterlogged).&nbsp;

Reduce the water to a simmer and add the shrimp. Give them a stir, then cover and turn off the heat. Let the shrimp sit until pink, curled, and opaque throughout, 3 to 4 minutes. Using a slotted spoon, transfer the shrimp to the bowl set over the ice bath. Gently stir every few minutes to cool them down.

Meanwhile, make the marinade. In a large bowl, whisk together the apple cider vinegar, vegetable oil, lemon juice and zest, parsley, cilantro, garlic, sugar, pepper, and salt until the salt and sugar are dissolved. Add the bay leaves, chiles, onion, and cooled shrimp and toss to combine.&nbsp;

Cover and refrigerate the shrimp for at least 24 hours and up to 2 days, allowing the flavors to soak in deeply. Give the shrimp a stir once or twice during that time to ensure they marinate evenly.&nbsp;

Remove the bay leaves before serving. Serve chilled or at cool room temperature.

https://streaming.hearstdigitalstudios.com/f08b4097-7927-4d27-9caa-9836f9bd70e3/video_16x9_1080p_hd.mp4

Featuring store-bought pesto along with just six other ingredients, this 30-minute one-pan meal is truly the lazy cook’s dream. 

Chicken Pesto Pasta

olive oil

chicken

Kosher salt

red pepper flakes

water

heavy cream

penne

store-bought pesto

Fresh basil, for serving (optional)

Delish is known for developing the most creative and outrageously good food on the planet. Each recipe is meticulously tested and perfected by our team of culinary experts, ensuring they’ll always be completely foolproof and totally fun.

Delish Test Kitchen

In a medium skillet over medium heat, heat oil. Add chicken; season with 3/4 tsp. salt. Cook, stirring occasionally, until browned and an instant-read thermometer registers 160°, 4 to 5 minutes total. Transfer to a plate.

In same skillet over medium heat, cook garlic and red pepper flakes, stirring, until fragrant, about 30 seconds. Add water, cream, and 1/2 tsp. salt and bring to a simmer. Add penne and cook, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta, 8 to 10 minutes.

Stir in Parmesan and chicken and toss until cheese is melted and chicken is warmed through, about 2 minutes. Remove from heat and fold in pesto; if sauce feels dry, add water, 1 Tbsp. at a time, until a creamy sauce forms. Season with more salt, if needed. Top with basil (if using).

https://streaming.hearstdigitalstudios.com/55a5b93d-9384-4d17-8f4f-65c7a4b5f5cc/video_9x16_1080p_hd.mp4

This easy chicken pasta pairs fresh pesto with a creamy sauce for the ultimate weeknight dinner.

This Chicken Pesto Pasta Is What Weeknight Dinner Dreams Are Made Of

This easy black bean and corn salad, full of fresh summer produce and a zippy dressing, is great as a side, dip, or taco topping. 

Black Bean & Corn Salad

black beans,

avocado, chopped

red onion, finely chopped

jalapeño, seeds removed,

c. frozen corn, thawed

c. quartered cherry tomatoes

c. finely chopped fresh cilantro

garlic clove, finely chopped

lime

honey

cumin

c. crumbled cotija

What is another cheese I can use instead of cotija

In a large bowl, toss beans, avocado, onion, jalapeño, corn, tomatoes, and cilantro.

In a small bowl, whisk garlic, lime juice, oil, honey, and cumin; season with salt and pepper.

Pour dressing over bean mixture and toss to combine. Add cotija and toss again to combine; season with salt and pepper, if needed.

This recipe was so good and easy to make! I added a little extra tomatoes and also added chickpeas.

Similar to my personal recipe. I tried this and its works fine.
Add a ripe diced mango, and you will be in salsa heaven

I used yellow and white canned corn, not frozen, also local avocados were hard as rocks so I left that out. Seems like the dressing is missing something, otherwise, great ingredients, just a little blah.

I'm hoping it is as easy to make as it was yummy to eat. I found this at a recent dinner party and fell in love with the flavors. I'm making it tonight for the first time. YUM!

The instructions doesn’t say put in garlic as it shows in the ingredients list. So I forgot to put in the garlic. REALLY GOOD!

Instead of frozen corn, I used 3 ears of fresh corn and boiled them then cut them off the cob. I also omitted the honey and it was perfect!

I have tried this ... and wow... definitely a great dish

https://streaming.hearstdigitalstudios.com/9a601b03-4b8d-4727-9024-84eebbab99a2/video_16x9_1080p_hd.mp4

Follow along with our hands in pans recipe for this easy black bean & corn salad that is perfect as a side, dip, or taco topping.

This Black Bean & Corn Salad Goes With (& On!) Everything

Ree Drummond's easy salmon Niçoise salad recipe features tender roasted salmon, potatoes, green beans, eggs, and olives with a bright lemon-herb dressing

Salmon Niçoise Salad

lb. skinless salmon fillet,

lemon pepper seasoning

fingerling potatoes, halved

green beans,

lemon juice

capers

Dijon mustard

c. fresh parsley, chopped

tarragon

hearts romaine lettuce, chopped

eggs,

c. grape tomatoes, halved

c. pitted kalamata olives

I get paid over 220 Bucks per hour working from home with 2 kids at home. i never thought i'd be able to do it but my best friend earns over 15k a month doing this and she convinced me to try. the potential with this is endless...,COPY HERE➤➤𝐖𝐰𝐰.𝐂𝐚𝐬𝐡𝐛𝐚𝐚𝐫.𝐂𝐨𝐦

Preheat the oven to 450˚F. Season the salmon on both sides with the lemon pepper and 1 teaspoon salt and place on a foil-lined baking sheet. Bake until the salmon is just cooked through, 12 to 14 minutes, depending on the thickness. Let cool while you prepare the rest of the salad.

Bring a large saucepan of salted water to a boil. Add the potatoes and cook until almost tender, about 8 minutes. Add the green beans and cook until both the potatoes and green beans are tender, 4 to 5 minutes more. Drain and rinse under cold running water until cool. Pat very dry. Place in a medium bowl.

For the dressing: Whisk the lemon juice,&nbsp;mayonnaise, garlic, capers, mustard, and remaining ¼ teaspoon salt in a&nbsp;small bowl until smooth. Whisk in the&nbsp;olive oil to make a creamy dressing.&nbsp;Whisk in the parsley and tarragon.

Assemble the salad: Put the romaine in&nbsp;a large bowl. Drizzle with about half of&nbsp;the dressing, season with salt, and toss&nbsp;well. Drizzle the potatoes and green&nbsp;beans with a tablespoon or two of&nbsp;dressing and toss. Divide the romaine&nbsp;among plates. Flake the salmon into&nbsp;chunks and place on top of the salads.&nbsp;Add the potatoes and green beans,&nbsp;eggs, tomatoes, and olives. Drizzle with&nbsp;any remaining dressing before serving.

Top 6 occasion: al fresco recipes from across the web

The most viewed occasion: al fresco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grape Salad

Street Corn Pasta Salad

Marinated Shrimp

Chicken Pesto Pasta

Black Bean & Corn Salad

Salmon Niçoise Salad

Top 6 occasion: al fresco recipes from across the web

The most viewed occasion: al fresco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grape Salad

Street Corn Pasta Salad

Marinated Shrimp

Chicken Pesto Pasta

Black Bean & Corn Salad

Salmon Niçoise Salad

The most viewed occasion: al fresco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine