To begin making the Broccoli Salad Recipe with Roasted Onion & Peppers, cut the vegetables and make the harissa sauce and keep it ready.
Heat a wok on high heat, add in the broccoli, onions yellow and red bell peppers. Cook them on high heat and stir continuously for 5-7 minutes until lightly tender.
We want the vegetables to be cooked yet crunchy. Turn off the flame. Transfer the Broccoli and Roasted Onion & Peppers to a mixing bowl and set aside.
Credits to: archanaskitchen.com https://www.archanaskitchen.com/recipe/broccoli-salad-recipe-with-roasted-onion-peppers
1.Add the chia seeds, milk, maple syrup, and vanilla to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.
2. Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.
3. Stir the chia pudding before serving and add your favorite fruit, nuts, seeds and spices.
Credits to: downshiftology.com https://downshiftology.com/recipes/how-to-make-chia-seed-pudding/
Grilled Salmon
1. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, dill, salt, and pepper.
Pat the salmon dry and brush the mixture generously over each fillet. Let them sit while you preheat the grill—this helps the flavors soak in.
2. Preheat your grill to medium-high heat (about 375–400°F).
Lightly oil the grates or use your Braize Adjustable Grill Basket for best results.
3. Place the salmon fillets in the grill basket and set it on the grill, skin-side down if using skin-on.
Grill for 4–5 minutes per side, depending on thickness, or until the salmon is opaque and flakes easily with a fork.
4.Toss a few lemon slices on the grill alongside the salmon for garnish and a boost of grilled citrus aroma.
Credits to: braizebbq.com https://braizebbq.com/blogs/recipes/grilled-salmon-with-lemon-and-dill-recipe
Tomato Pasta with Shrimp
1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
8. Add cooked shrimp, cooked pasta, and chopped basil.
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/
