Be careful not to boil the chicken for too long or it will become tough. If you boil it at 75℃/167F, it will turn out nice and tender. Recipe by Kirei

Because I had 2 daikon radishes...The fat from the bacon will solidify if you chill too much in the refrigerator, so I recommend to keep it at room temperature.I divided the process into many steps so it would be easy to understand. When you are stir-frying the bacon at Step 6 with a lid and it's not browning evenly, use the lid as a shield and stir the bacon around occasionally. No need to be too diligent though.Use as much ponzu sauce and lemon juice as you like! For 2 to 4 servings. Recipe by santababy

I want to think up a quick and easy recipe that has lots of nutrients You can enjoy this all year round with your favorite vegetables.Avocado, potato... it goes well with anything so I often make this.This looks delicious in a bento if you wipe excess oil and then let it cool. All of the ingredients for the sauce are used in a 1:1 ratio, so adjust the amounts to the same desired portion sizes. You can exchange the broccoli for broccoli sprouts, spinach, asparagus, or other in-season veggies. For 2~3 servings. Recipe by Emimafin

My six year old students hand picked, photographed and made this incredibly easy, fresh, delicious side dish in less than 10 minutes.Man, this dish was nothing other than crazy nuts, chilly, crispy, spicy, super tangy, spicy summertime deliciousness! Great work kiddos! I'd eat this ANY day of the week!

Find more recipes at nobleyes.comMain Meal: Cheese Crepes with MeatSide: Vegetable Salad with Sour CreamCooking time: 15-30 minutesDifficulty: easyLeftovers: No. Make salad fresh every day!Please note: All terms of storage are approximate, as all kitchen equipment is different. We do not take responsibility for your cooking, food storing and other experiences!

10 minutes fast! My crazy 7 year old students created this chilly crispy side dish on their own in 10 minute flat. What a crisp, refreshing dish to serve your guests! Excellent work students!

I love this salad using fresh cooked beetroot, I set about mixing it with a few other things that I like.

"Rübensalat" This is a recipe from Sachsen - Anhalt in Germany . They made up for the times when there was not much meat to bring colour and variety onto their tables with vegetables.

I had leftover small courgettes (zucchini) and salad leafs. I just thought why not come up with something new. My creation:)

I adapted a recipe given to me and it worked out well .

this is a nice uptake on traditional herring salad :-)