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Dishes Tasty | Easy & Delicious Recipes
  • Home
  • Breakfast
  • Dinner
  • Dessert
  • Soup
  • ABOUT
  • Contact

Cinnamon Swirl Quick Bread

May 15, 2026 by Jennifer
Cinnamon Swirl Quick Bread – Soft, Sweet & Packed with Cozy Cinnamon Flavor!

Introduction to Cinnamon Swirl Quick Bread As …

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Categories Dessert Leave a comment

Homemade Garlic Butter

May 15, 2026 by Samantha
Homemade Garlic Butter – Rich, Savory & Packed with Bold Garlic Flavor!

Introduction to Homemade Garlic Butter Welcome, busy …

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Categories Appetizers Leave a comment

Blackberry, Avocado and Arugula Salad

May 15, 2026 by Michael William
Blackberry, Avocado and Arugula Salad – Fresh, Creamy & Bursting with Bright Berry Flavor!

Introduction to Blackberry, Avocado and Arugula Salad …

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Categories Salads Leave a comment

Summer Peach Blueberry Kale Salad

May 15, 2026 by Jennifer
Summer Peach Blueberry Kale Salad – Fresh, Colorful & Bursting with Sweet Summer Flavor!Summer Peach Blueberry Kale Salad Ingredients: For the salad: 2 bunches of kale, (leaves cut off the stem & chopped into bite-sized pieces) 3-4 fresh peaches, pitted & diced 1 cup blueberries ¼ cup pepitas 1 lemon (for massaging the kale) Olive oil (for massaging the kale) For the lemon vinaigrette: 4 lemons, juiced 2 Tbsp + 2 tsp honey ¼ cup olive oil* Cracked black pepper, to taste Instructions: Toast the pepitas. Preheat the oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas out in an even layer on the pan and toast in the oven for 5-6 minutes. (The pepitas will have a nutty aroma and should be lightly golden once done.) Set them aside to cool completely. Make the vinaigrette. Whisk the lemon juice, honey, olive oil and black pepper together in a small bowl or jar. Keep the vinaigrette stored in the refrigerator while you prepare the rest of the salad. Massage the kale. Cut the kale leaves off the stems and chop them into bite-size pieces. Add the leaves to a large bowl, add a splash of olive oil and squeeze 1 lemon over the leaves. Use your hands to massage the kale until the leaves begin to soften and shrink in size (about 5 minutes). (Kale leaves are VERY sturdy so don’t be afraid to really manhandle them – we want to soften the leaves making them easier to digest.) Prepare the rest of the ingredients. Rinse the peaches then cut them into bite-size pieces. Rince and dry the blueberries then set them aside. Toss. Add the diced peaches and blueberries to the bowl with your kale and drizzle your desired amount of vinaigrette over the top. Toss until the salad is coated to your liking. Serve! Spoon the salad into individual bowls and garnish each bowl with toasted pepitas right before serving.

Introduction to Summer Peach Blueberry Kale Salad …

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Categories Salads Leave a comment

Cranberry Pecan Cream Cheese Stuffed Celery

May 15, 2026 by Samantha
Cranberry Pecan Cream Cheese Stuffed Celery – Crunchy, Creamy & Perfectly Sweet and Savory!

Introduction to Cranberry Pecan Cream Cheese Stuffed …

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Categories Appetizers Leave a comment

Mexican Watermelon Salad

May 15, 2026 by Michael William
Mexican Watermelon Salad – Fresh, Juicy & Bursting with Sweet and Spicy Flavor!

Introduction to Mexican Watermelon Salad Summer’s here, …

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Categories Salads Leave a comment

Creamy Cowboy Soup Recipe

May 14, 2026 by Jennifer
Creamy Cowboy Soup Recipe – Hearty, Creamy & Packed with Bold Comfort Food Flavor!

Introduction to Creamy Cowboy Soup Recipe On …

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Categories Soup Leave a comment

Chorizo and Eggs

May 14, 2026 by Samantha
Chorizo and Eggs – Savory, Spicy & Packed with Bold Breakfast Flavor!

Introduction to Chorizo and Eggs I know …

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Categories Breakfast Leave a comment

Mexican Street Corn Avocado Toast

May 14, 2026 by Michael William
Mexican Street Corn Avocado Toast – Creamy, Zesty & Packed with Bold Flavor!

Introduction to Mexican Street Corn Avocado Toast …

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Categories Breakfast Leave a comment

Best Huevos Rancheros Recipe

May 14, 2026 by Jennifer
Best Huevos Rancheros Recipe – Bold, Hearty & Packed with Fresh Mexican Flavor!

Introduction to Best Huevos Rancheros Recipe Welcome …

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Categories Breakfast Leave a comment
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Jennifer Ross

Jennifer Ross

Dishes Tasty

Welcome to Dishes Tasty! We're delighted to have you here. Let us share our journey, our love for cooking, and how we strive to spark your culinary creativity with delicious, inspiring recipes.

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Recent Recipes

  • Cinnamon Swirl Quick Bread – Soft, Sweet & Packed with Cozy Cinnamon Flavor!Cinnamon Swirl Quick Bread
    By Jennifer
  • Homemade Garlic Butter – Rich, Savory & Packed with Bold Garlic Flavor!Homemade Garlic Butter
    By Samantha
  • Blackberry, Avocado and Arugula Salad – Fresh, Creamy & Bursting with Bright Berry Flavor!Blackberry, Avocado and Arugula Salad
    By Michael William
  • Summer Peach Blueberry Kale Salad – Fresh, Colorful & Bursting with Sweet Summer Flavor!Summer Peach Blueberry Kale Salad Ingredients: For the salad: 2 bunches of kale, (leaves cut off the stem & chopped into bite-sized pieces) 3-4 fresh peaches, pitted & diced 1 cup blueberries ¼ cup pepitas 1 lemon (for massaging the kale) Olive oil (for massaging the kale) For the lemon vinaigrette: 4 lemons, juiced 2 Tbsp + 2 tsp honey ¼ cup olive oil* Cracked black pepper, to taste Instructions: Toast the pepitas. Preheat the oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas out in an even layer on the pan and toast in the oven for 5-6 minutes. (The pepitas will have a nutty aroma and should be lightly golden once done.) Set them aside to cool completely. Make the vinaigrette. Whisk the lemon juice, honey, olive oil and black pepper together in a small bowl or jar. Keep the vinaigrette stored in the refrigerator while you prepare the rest of the salad. Massage the kale. Cut the kale leaves off the stems and chop them into bite-size pieces. Add the leaves to a large bowl, add a splash of olive oil and squeeze 1 lemon over the leaves. Use your hands to massage the kale until the leaves begin to soften and shrink in size (about 5 minutes). (Kale leaves are VERY sturdy so don’t be afraid to really manhandle them – we want to soften the leaves making them easier to digest.) Prepare the rest of the ingredients. Rinse the peaches then cut them into bite-size pieces. Rince and dry the blueberries then set them aside. Toss. Add the diced peaches and blueberries to the bowl with your kale and drizzle your desired amount of vinaigrette over the top. Toss until the salad is coated to your liking. Serve! Spoon the salad into individual bowls and garnish each bowl with toasted pepitas right before serving.Summer Peach Blueberry Kale Salad
    By Jennifer
  • Cranberry Pecan Cream Cheese Stuffed Celery – Crunchy, Creamy & Perfectly Sweet and Savory!Cranberry Pecan Cream Cheese Stuffed Celery
    By Samantha

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