Cold meals / dishes - quick and easy recipes - page 73

My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.

This dish is deceivingly simple, as long as you get the right ingredients, it can be executed for the home cook seamlessly. This salad started as a play on the classic “Cucumber, yogurt and smoked fish” combination, but at dinnertable in NYC, their team adds in a unique Japanese twist: mixing in sesame yogurt, marinated trout roe, and a seaweed (hijiki) dressing.

This recipe from Marcel Vigneron, Chef & Owner of LA’s WOLF and Beefsteak is a great option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples. Apples and pomegranate seeds are in the peak of their season right now, so it’s a really great salad that celebrates the end of winter. The brussels add texture, and the pine nuts add sustenance, which makes it absolutely delicious!

Rum, cognac, curacao and some lemon juice is all it takes to calm nerves and mend a relationship. Or so San Francisco cocktail and spirits evangelist Yael Amyra claims.

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

When it comes to healthy dips and spreads, hummus gets all of the love and attention. But it’s the mighty lentil that packs a higher protein punch with less fat and calories per serving. The simple, albeit delicious recipe from Baba Cool‘s executive chef Gabriella Mann highlights the velvety texture of the legume as it’s paired with refreshing mint, lemon juice, and garlic. Subtle notes of nutmeg round out the dish to create an appetizer that’s perfect for any summer gathering.

Fresh lump crab is a glorious ingredient, sweet, briny, delicate, and meaty all at once. This crab salad from Ayesha Curry (of Food Network’s Ayesha’s Home Kitchen and the new meal delivery service, Homemade) brings lush, juicy mango and silky avocado to the party for a light yet luxurious bite. A lemony dressing accented with cilantro, jalapeño, and honey adds a little spark.

Mango lends a luscious and elegant dimension to fresh lemonade, and a dash of Angostura bitters underscores the sweet tartness of the drink. This perfect spring or summer refresher from Ayesha Curry is delicious as-is, but you could certainly spike it with vodka or a complementary liqueur for a sunny, vibrant cocktail. The recipe calls for honey mangoes, also commonly labeled as Ataúlfo or Champagne mangoes, a smaller, bright golden-yellow variety from Mexico.

Your standard glass of champagne gets a fancy upgrade with vanilla syrup, vodka, and notes of smoked rosemary. Happy Hour just got a lot classier. This cocktail is served at Le Grande in New York’s Time Hotel.

Tea time takes on a whole new meaning with Madame’s Choice, an Earl Gray based cocktail featuring gin, lemon juice, and sage-infused honey. This may just be your new favorite remedy if you’ve fallen ill, though we’re not sure your general physician would approve. This cocktail is served at Le Grande in New York’s Time Hotel.

Simple drinks can often be the hardest to get right; with only a few ingredients, perfect proportions are key. This recipe for the Perfect Daiquiri comes from BlackTail in NYC. Fresh lime juice, cane syrup, and white rum strike a flawless balance of sweet, sour, and boozy. You’ll be quaffing these easy cocktails all summer.

A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the “mother” (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing. Use to to brighten up classic comfort dishes such as an egg salad sandwich. Game plan: Have all the ingredients at room temperature before you start. Since the egg doesn’t get cooked, use one that’s very fresh or pasteurized.

With only 3 ingredients, the Gold Rush cocktail is as easy to make as it is elegant. Inspired by the classic whiskey sour, this drink from beloved New York bar Milk & Honey blends bourbon, lemon juice, and rich honey syrup for a balanced sweet-tart, silky, luscious sip. Henry McKenna bonded 10-year old bourbon is the recommended choice here, but use what you like. You’ll have a full 1/3 cup of honey syrup, so you can shake up plenty of cocktails, or try leftover syrup in tea.

If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too.

This banana smoothie recipe is made with milk and oat flakes, which provide a large number of carbohydrates, ideal for a boost of energy. The banana tastes sweet and delicious, as does the hint of coffee. Don't wait any longer and make it at home!