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Kale & Peach Salad with Feta and Toasted Pepitas

Brussels Sprouts and Kale Salad

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Welcome to Cooking in my Genes. I share my take on recipes I grew up with, foodie adventures & my kitchen creations. About me…

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INSTA-GRATIFICATION

It’s the perfect season to make these Zucchini O

It’s the perfect season to make these Zucchini Oatmeal Breakfast Cookies🙌🏻🙌🏻

Packed with tons of good-for-you ingredients like oats, coconut & zucchini AND they’re made in just one bowl!

Great to take on-the-go or as a snack - get the recipe on the blog, linked in bio above 👆🏻

https://www.cookinginmygenes.com/zucchini-oatmeal-breakfast-cookies/
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#cookinginmygenes #oatsforbreakfast #easybreakfastideas #zucchinirecipes #breakfastcookies #recipereels #f52farmstand #thebakefeed #imsomartha #bakebakebake #summerbaking #zucchinimuffins #healthysnack #feedfeedbaking #veggierecipes

*new* A slice of sourdough topped with a layer of

*new* A slice of sourdough topped with a layer of cream cheese, sliced heirloom tomatoes, fresh basil and a pinch of salt = heaven

My kind of summer toast!

Get my 3 Easy Summer Toast recipes by clicking the link in my bio above friends 👆🏻

https://www.cookinginmygenes.com/easy-summer-toast-recipes/
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#cookinginmygenes #inseasonnow #tomatoseason #howisummer #eattherainbow #toasttuesday #tomatotoast #heirloomtomatoes #stylingtheseasons #summerfood #f52farmstand #toastrecipes #easybreakfast #easylunchideas

This is my FAV summer pasta and it’s so simple t

This is my FAV summer pasta and it’s so simple to make too! Roasted tomatoes, your fav pasta, some dried spices, basil and parm - that’s it. SAVE this recipe to make this month - here’s the recipe friends!

INGREDIENTS:

500g rotini, penne or fusilli pasta
4 cups baby or cherry tomatoes
1/3 cup olive oil
1 tbsp red wine vinegar
3/4 tsp garlic powder
3/4 tsp dried thyme
1/2 tsp dried oregano
3/4 tsp coarse sea salt
Ground pepper
Optional: red chili flakes
1/2 cup chopped fresh basil
3/4 cup parmesan cheese shredded

INSTRUCTIONS:
1. Pre-heat oven to 375F. Line a baking sheet with parchment paper.
2. Mix together olive oil, red wine vinegar, garlic powder, dried thyme, dried oregano, coarse salt and a pinch of pepper.
3. Spread tomatoes in an even layer on the baking sheet, pour the olive oil mixture over and stir to make sure tomatoes are coated.
4. Roast tomatoes for 25-30 minutes until tomatoes are soft and lightly caramelized.
5. While the tomatoes are roasting, bring a large pot of salted water to a boil (large enough to mix all ingredients back in when done). Cook the pasta according to package directions and reserve a ¼ cup of cooking water before draining pasta.
6. When tomatoes are done, add tomatoes along with all the juices from the baking sheet and 1/4 cup cooking water back to the pasta pot. Stir in pasta, pinch of pepper flakes (if using), fresh basil and parmesan cheese.
7. Serve warm or at room temperature and top with more basil and parmesan.
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#summerpasta #easydinnerideas #recipereels #pastalover #tomatoseason #lightandbright #gatheringslikethese #picnicfood #pastarecipe #inseasonnow #whatsonmyplate #dinnerrecipes #summerrecipes #meatlessmondays #feedfeedvegetarian #veggiegarden

This Cucumber Cider Smash Cocktail is made with ju

This Cucumber Cider Smash Cocktail is made with just 4 INGREDIENTS!

So simple for the summertime - here’s how to make it:

INGREDIENTS:
1/2 tsp sugar
6 mint leaves
3 cucumber slices
6-8 oz chilled dry cider
ice cubes
optional: mint leaves and cucumber slices for garnish

INSTRUCTIONS:
1. Add a 1/2 tsp sugar to a cocktail glass along with mint leaves and cucumber slices.
2. Using a muddler or wooden spoon, muddle / crush the mint and cucumber with the sugar to release the cucumber and mint flavours. Crush for about 20-30 seconds.
3. Add a few ice cubes and cider, stir a few times. Garnish with mint leaves and cucumber slices.

Sip responsibly!
https://www.cookinginmygenes.com/cucumber-cider-summer-cocktail/
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#summercocktails #cookinginmygenes #albertacider #feedfeedcocktails #summerdrinks #happyhourathome #eatalbertafirst #stylingtheseasons #inseasonnow #recipereels #yyccocktails #craftcocktail #drinkswithfriends

It’s peach season! And it doesn’t get any bett

It’s peach season! And it doesn’t get any better than these grilled peaches - topped with an oat crumble and vanilla ice cream. A dessert for any summer day!

Recipe is on the blog friends! Link in bio above👆🏻

https://www.cookinginmygenes.com/grilled-peaches-with-oat-crumble-vanilla-ice-cream/
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#inseasonnow #grilledpeaches #onthegrill #cookinginmygenes #yycfoodblogger #foodphotographyandstyling #summerrecipes #lightandbrightfood #summerdessert #imsomartha #thefeedfeed #peachseason #stonefruit #f52grams

Your new fav summer salad recipe is here! Roasted

Your new fav summer salad recipe is here! Roasted tomatoes, pesto, arugula, halloumi and a squeeze of lemon.

It’s packed with flavour AND perfect for any summer meal. Here’s how to make it:

INGREDIENTS:
2 cups baby tomatoes, halved
1 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp coarse salt
ground pepper
8 slices halloumi cheese (about half-inch slices)
6 packed cups arugula
1/4 cup toasted nuts I used pine nuts but almonds or walnuts would work too
lemon
4 tbsp prepared pesto

INSTRUCTIONS
1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.
2. Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.
3. Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.
4. To make the halloumi, heat a medium frying pan to medium heat and add a drizzle of olive oil. Cook the halloumi about 3-5 minutes per side, until a bit golden on each side. Set aside.
5. To make the salad, divide the arugula between two large plates.
6. Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.
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#summersalad #cookinginmygenes #summerrecipes #recipevideo #easyrecipes #summerfood #inseason #tomatoseason #bbqfood #mealplanning #foodfluffer #damnthatsdelish #saladrecipe #dinnerinspiration #farmfresh #summerproduce

You’re going to want to make this Easy Tortellin

You’re going to want to make this Easy Tortellini Pasta Salad on repeat this summer!

Cheese tortellini is mixed with fresh herbs, peas and arugula, topped with parmesan and a bright lemon & oregano dressing!

SO easy to make, SAVE this recipe for a delicious dinner, picnic or barbecue!

INGREDIENTS
350-450 g fresh or frozen cheese tortellini
1 cup peas, fresh or thawed from frozen
1/2 cup chopped mixed fresh herbs (parsley and basil)
1/2 cup shredded parmesan cheese
1 cup packed fresh arugula
LEMON OREGANO VINAIGRETTE
1/3 cup extra virgin olive oil
juice from one lemon
1 garlic clove, minced
1 tsp dried ground oregano
1/2 tsp kosher salt
pinch ground pepper

INSTRUCTIONS
1. Cook tortellini according to package directions. Rinse with cold water and drain well.
2. Make the dressing by whisking or shaking in a jar the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Set aside.
3. Place the cooked tortellini in a large mixing bowl. Add peas, herbs, shredded parmesan cheese and arugula. If you're making this ahead of time, leave out the arugula and mix it in just before serving.
4. Drizzle with the lemon oregano vinaigrette and stir until ingredients are well coated.
5. Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.

https://www.cookinginmygenes.com/easy-summer-tortellini-pasta-salad/
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#pastarecipe #summerrecipes #pastasalad #tortellini #buzzfeast #feedfeedvegetarian #damnthatsdelish #picnicfood #imsomartha #recipevideo #summercooking #mealplanning #dinnerinspiration #saladrecipe

This Tropical Rum Slushie is made for summer weeke

This Tropical Rum Slushie is made for summer weekends! It takes just 5 ingredients to blend up this summer sip - SAVE THIS POST to make the recipe this summer!

INGREDIENTS
2 cups frozen mango
2 cups frozen pineapple
1 1/2 tbsp maple syrup, honey or agave syrup
juice of one lime
3/4 cup rum
ice
lime slices or mint to garnish

INSTRUCTIONS
1. Add frozen mango, frozen pineapple, maple syrup, lime juice and rum to a blender. Blend on high until everything is combined. Add in a couple ice cubes and blend to your desired slushie texture.
2. If the mixture is too thick, add a bit of water & blend until desired consistency is reached. Garnish with lime or mint & enjoy!

https://www.cookinginmygenes.com/tropical-rum-slushie/
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#cookinginmygenes #yycfoodblogger #summerdrinks #summercocktails #easycocktails #feedfeedcocktails #rumcocktails #slushiedrinks #tropicaldrinks #foodphotographyandstyling #happyhourathome

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