1 WHOLESOME ITALIAN A collection of recipes from Angelo s Pasta
2 PUMPKIN FILLED RAVIOLI WITH ROAST PUMPKIN, ALMOND AND BASIL SAUCE PREP...0:10 COOK...1: DIFFICULTY...EASY SERVINGS g Angelo s Pumpkin filled Ravioli 3 cups Roasted jap pumpkin, peeled and chopped ½ bunch fresh sage ½ cup almond meal 2 cloves chopped garlic ¼ cup chopped basil ¼ cup olive oil or vegetable oil Salt and freshly ground pepper 1 cup pasta water Preheat oven to 180 C. Roast pumpkin in oven with a little olive oil, fresh sage and garlic. Once pumpkin is soft and nicely roasted, remove from oven and cool for 15 minutes. Place all ingredients (cooked pumpkin, almond meal, basil, salt & pepper) into food processor and blend until smooth. Add olive oil a little at a time while continuing to blend until a smooth paste forms. Adjust salt and pepper to taste. If sauce is too thick, add a little pasta water (from the cooking pasta) to thin. Cook Angelo s Pumpkin filled ravioli for 15 to 20 minutes in salted boiling water until al dente. Drain and reserve ½ cup of pasta water. Place cooked ravioli back into the pasta pot, pour in the pumpkin sauce, and stir gently with a wooden spoon until the ravioli is completely coated. Add more of the pasta water if sauce is still too thick. Serve with shaved parmesan and torn fresh basil.
3 CHEF S TIP The pumpkin sauce is also great as a dip and can be frozen in smaller containers.
4 RICOTTA AGNOLOTTI PASTA WITH WALNUT AND YOGHURT SAUCE PREP...0:10 COOK...0: DIFFICULTY...EASY SERVINGS g Angelo s Ricotta Agnolotti ¼ cup walnuts, toasted and most of the skins removed ¼ cup pine nuts, toasted ½ cup fresh bread crumbs (optional) 1 clove crushed garlic 1 cup Greek Yoghurt ½ cup chopped parsley ¼ cup olive oil to combine Salt and freshly cracked pepper ½ cup pasta water Preheat oven to 170 C and roast walnuts and pine nuts until slightly brown (around 5 to 10 minutes). Remove roasted nuts from the oven and rub walnuts in a tea towel to remove skin. Remove and set aside a 1/4 cup of walnuts and roughly chop, sprinkle these on top of pasta just prior to serving. In a food processor, blend the remaining walnuts, pine nuts, yoghurt, bread crumbs and garlic until combined and of a smooth consistency. Add the olive oil, seasoning and parsley and blend again for 1 minute. Cook Angelo s Ricotta Agnolotti for 15 to 20 minutes in salted boiling water until al dente, then drain, reserving 1/2 a cup of pasta water. Toss the sauce through the agnolotti and add a little pasta water to thin the sauce, if required. Learn Italian with Angelo What is for dinner? che cosa è p er cena?
5 POTATO GNOCCHI WITH PAN FRIED SALMON AND CREAMY SAFFRON AND LEMON SAUCE PREP...0:10 COOK...0: DIFFICULTY...MEDIUM SERVINGS x 200g portions of salmon, skin removed and boned 500g Angelo s Potato Gnocchi 2 cups pure cream or 1 tin Carnation milk (reduced fat variety can also be used, if preferred) Zest of 1 lemon Juice of half a lemon Pinch of saffron threads ¼ cup dill leaves Salt and freshly cracked pepper In a heavy-based pan, sear the salmon until still a little pink in the middle - approximately 5 to 6 minutes each side. Set the salmon aside and keep warm. (Salmon can also be baked or poached.) In a heavy-based fry pan, add cream or Carnation milk, lemon zest and juice and bring to a simmer on low to medium heat. Place the saffron threads in a cup and steep in 2 tblsp of hot water for 2-3 minutes, to bring out the colour. Add the saffron threads and liquid to the cream and stir to infuse the colour, and adjust the seasoning. Reduce heat under pan to low and allow the sauce to simmer. Cook Angelo s Potato Gnocchi in salted boiling water. As soon as gnocchi float to the water, use a slotted spoon to remove and add them to the saffron sauce, gently tossing the gnocchi to coat them. Allow the sauce to simmer with the gnocchi for 2-3 minutes until the sauce has thickened slightly. Stir in the dill and adjust seasoning, if required. Place gnocchi on plate with the seared salmon on top and serve immediately.
6 COOKING TIP The correct boiling point of water is when the water is bubbling and moving vigorously.
7 TOMATO LINGUINI WITH CHILLI GARLIC PRAWNS PREP...0:10 COOK...0: DIFFICULTY...MEDIUM SERVINGS g Angelo s Tomato Linguini 5L water 2 tsp salt ½ cup olive oil 12 truss cherry tomatoes 16 green tiger prawns, peeled and de-veined 4 cloves of garlic, thinly sliced 1 red onion, thinly sliced 3 long red chillies, deseeded and thinly sliced (keep the seeds in if you love a little more heat!) Zest of 2 lemons Preheat oven to 170 C and roast tomatoes, drizzled in a little olive oil and seasoned with salt and pepper, until they slightly lose their form and the skin starts to split (around 20 to 30 minutes). Cook Angelo s Tomato Linguini for 15 to 20 minutes in salted boiling water until al dente then drain and set aside, reserving ½ cup of pasta water. Heat a large heavy-based frying pan and drizzle in a little olive oil. Cook the prawns on both sides until pink, remove from the heat and set aside. Add a little more oil to the pan and add in the sliced onion. Cook the onion until just soft then add in the garlic, chillies, lemon zest and cook until the garlic turns slightly opaque. Return the prawns to the pan and add the pasta water, seasoning and parsley. Toss the pasta through the sauce until coated, adding a little more olive oil if sauce looks too dry. Add the roasted tomatoes and serve immediately. Chef s tip: This recipe can be used with any of the dry or fresh Angelo s pasta range, but for something a little more special, try Angelo s Chilli Linguini or Parsley Fettuccine. 2 cups of Italian parsley leaves, picked off the stem ½ cup pasta water Salt and freshly cracked black pepper
8 PUMPKIN PAPPARDELLE BAKED WITH PANCETTA, SPINACH AND MOZZARELLA PREP...0:15 COOK...1: DIFFICULTY...MEDIUM SERVINGS g Angelo s Pumpkin Pappardelle 2 small jap pumpkins or 4 small individual pumpkins 3 eggs 1 cup pure cream ½ bunch fresh sage 2 cups fresh spinach leaves, ripped ½ cup chopped chives 100g pancetta, sliced and fried 2 cups grated mozzarella Salt and freshly cracked pepper Preheat oven to 170 C. Cook Angelo s Pumpkin Pappardelle for 12 to 15 minutes in salted boiling water until al dente, as directed, drain and set aside. If using jap pumpkins, cut the pumpkins in half through the stalk, scoop out the seeds and discard. Scoop out most of the flesh and dice into 2cm squares. Roast the pumpkin flesh with fresh sage and a little oil in the oven until the pumpkin has softened, but is still firm. Place the scooped-out pumpkin shells onto a baking tray with baking paper and bake for 20 minutes until slightly softened when a knife is pushed through the thickest part of the pumpkin. For the filling, in a large bowl, whisk the eggs and cream and season with salt and freshly cracked pepper. Add the cooked pancetta, roast pumpkin squares, chives, spinach, Pumpkin Pappardelle, and half the mozzarella. Stir the egg mixture gently through the cooked pasta to coat. Using tongs fill each of the pumpkin halves with the pasta mixture. Pile a bit more of the pumpkin, spinach and pancetta filling on top of the pasta. Top each of the filled pumpkins with grated mozzarella and bake at 170 C for 45 minutes or until cooked through. Allow the pumpkins to cool slightly before serving. Serve the pumpkins as-is or cut the pumpkins in half and serve with a garden salad.
9 COOKING TIP As a general rule, you should cook 80g of pasta per person. Remember: pasta expands in volume once it is cooked.
10 SPINACH PASTA RAVIOLI FILLED WITH RICOTTA AND SPINACH WITH ROAST CAPSICUM AND PINE NUT SAUfdCE PREP...0:10 COOK...0: DIFFICULTY...MEDIUM SERVINGS g Angelo s Spinach and Ricotta Pasta Ravioli 3 red capsicums, oven roasted and peeled 2 tblsp olive oil 3 cloves garlic 1 small onion, diced ½ tsp fresh picked rosemary ¼ cup fresh basil leaves ¼ cup almond meal ½ cup toasted pine nuts 1 tblsp balsamic vinegar 2 tblsp tomato paste Salt and freshly ground pepper 1 cup pasta water To roast capsicums, wash and place on an oven tray. Place capsicum in a preheated oven of 180 C for about 30 minutes. Capsicums should be turned every 10 minutes and are ready when their skin blisters and they start to collapse. Remove capsicums from the oven, cover with alfoil and a tea towel to maintain heat. After 15 minutes, remove one capsicum to clean, ensuring the others are kept covered. Remove stalk, seeds and skin and place capsicum on a clean plate. Continue until all capsicums have been cleaned. Heat the olive oil in a small pot. Add garlic, onions, basil and rosemary. Cook until the onions are soft and opaque in colour. Remove from heat and allow to slightly cool. In a food processor, place the peeled roasted capsicums, almond meal, toasted pine nuts, cooked onion, basil, rosemary and garlic mixture and blend for 1 minute. Add tomato paste and balsamic vinegar and blend until a smooth paste. Adjust salt and freshly ground pepper to taste. If sauce is too thick, add a little pasta water (from the cooking pasta) to thin. Cook Angelo s Spinach and Ricotta ravioli for 15 to 20 minutes in salted boiling water until al dente, drain and reserve ½ cup of pasta water. Place cooked ravioli back into the pasta pot and pour over the capsicum sauce. Stir gently with a wooden spoon to coat the ravioli. Add more pasta water if sauce is still too thick. Serve the ravioli garnished with fresh basil leaves.
11 RAVIOLINI IN BRODO PREP...0:10 COOK...4: DIFFICULTY...EASY SERVINGS g Angelo s meat- filled Raviolini 2L good quality chicken stock, preferably home-made with an organic chicken Grated parmesan ½ cup picked parsley Chicken Stock (Brodo) 1.5kg Organic Chicken 1 large onion 3 carrots 3 celery sticks, leave removed 1 bay leaf Brodo Place all ingredients in a large stock pot and fill with water to cover. Bring to the boil, reduce heat to medium-low and simmer, half covered, for 3 to 4 hours. Remove the chicken and vegetables and strain the stock through a fine sieve. Allow to cool until you are ready to make Raviolini in Brodo. If you have made surplus stock, remove the fat from the surface and freeze immediately. The cooked chicken and vegetables can be used in minestrone, salads or sandwiches. The Dish Bring 2 litres of chicken stock to a simmer, pour in Angelo s meat- filled Raviolini and cook in the stock for minutes. Adjust seasoning if necessary. Ladle the raviolini and broth into bowls, top with freshly grated parmesan and sprinkle with picked parsley. Salt and pepper to taste
12 CRISPY RICOTTA TORTELLONI WITH BLUE CHEESE CREAM, ROASTED CHERRY TOMATOES AND PROSCUITTO THREADS PREP...0:15 COOK...0: DIFFICULTY...HARD SERVINGS g Angelo s Ricotta Tortelloni 2 eggs 2 cups bread crumbs ½ cup grated parmesan 1 cup plain flour ½ cup chopped parsley Salt and pepper 1L vegetable oil for deep frying 50g gorgonzola or blue cheese 100g ricotta ½ lemon, juiced 8 slices of prosciutto ¼ cup parsley, finely chopped Cook Angelo s Ricotta Tortelloni for 15 to 20 minutes in salted boiling water until al dente, drain and allow the pasta to cool slightly. Mix bread crumbs, grated parmesan, chopped parsley and salt. Crumb Angelo s Ricotta Tortelloni by rolling in flour, then in lightly beaten egg, and then the bread crumbs. Set aside. Blend the blue cheese, ricotta, lemon juice and salt and pepper and set aside. Thinly slice the prosciutto into threads, place onto a sheet of baking paper and bake in a moderate oven of 170 C for 10 minutes until crispy. Set the prosciutto aside to cool. Heat oil and, in small batches, deep fry the tortelloni until golden. Drain on absorbent paper. To assemble the dish, place crumbed tortelloni on serving dish, top each tortelloni with a small teaspoon of the blue cheese mix. Place a cherry tomato on top of the cheese, then a little chopped parsley, the prosciutto threads and lastly a thread of lemon zest. Serve warm as canapés with drinks or as an appetizer before a meal. Threads of lemon zest roasted cherry tomatoes in oil (purchased from most good delicatessens)
13 COOKING TIP Do not run cold water over your pasta once it is cooked. This washes away starch and reduces the temperature of the pasta. The starch and heat help the sauce stick to your pasta.
14 SPINACH AND PLAIN TAGLIARINI WITH FRESH TOMATO AND OLIVE SAUCE PREP...2:00 COOK...0: DIFFICULTY...EASY SERVINGS g Angelo s Spinach Tagliarini 250g Angelo s Plain Tagliarini 8 tomatoes, finely diced 1 ½ cups extra-virgin olive oil 2 garlic cloves, crushed Place all ingredients except the pasta and the parmesan cheese into a large bowl. Mix ingredients well and allow the mix to sit in the fridge for a few hours to marinate. Cook Angelo s Tagliarini plain and spinach pasta 10 to 12 minutes in salted boiling water until al dente. Drain, then toss through the sauce. Serve with shaved pecorino or crumbled ricotta cheese. 1 large red onion, finely chopped ½ cup pitted black olives, chopped ½ cup green olives, chopped Learn Italian with Angelo 2 tblsp fresh oregano, chopped 1 cup fresh parsley, chopped Salt and freshly ground pepper Pecorino cheese (optional) Crumbled ricotta (optional) Kisses to all xo Baci a tutti xo
15 TAGLIATELLE PASTA WITH RICH MEAT RAGU PREP...2:00 COOK...0: DIFFICULTY...Medium SERVINGS g Angelo s Tagliatelle Pasta 1 cup of olive oil 4 cloves of crushed garlic 1 white onion, finely diced 4 medium carrots, finely chopped 4 stalks of celery, finely diced 2 cups red wine 300g beef steak, cut into 3cm cubes 300g veal steak, cut into 3cm cubes 200g pork belly, cut in 3cm cubes 4L of Passato di pomodoro (fresh tomato puree available at any deli or supermarket in 1L bottles) ½ cup tomato paste Salt and pepper 2 cups of basil leaves In a heavy-based saucepan, pour in the olive oil and allow to heat a little. Add in the onions, garlic, celery and carrots and cook until slightly browned and onions are opaque. Add in the beef, veal and pork and stir until all the meat is cooked on the outside. Add the red wine and allow the wine to cook into the meat. After 1 to 2 minutes, add the passato di pomodoro, tomato paste, salt, pepper, fresh basil leaves and rosemary. Bring the sauce to a slow boil then reduce heat to allow sauce to simmer. Continue to cook the sauce on a simmer for at least 1½ 2 hours, occasionally stirring and tasting. Adjust seasoning if necessary. When a film of red oil sits on the top of the sauce, remove from heat and let stand. Cook Angelo s Tagliatelle Pasta for 10 to 15 minutes in salted boiling water until al dente, the drain the pasta. Place a couple of ladles of the meat ragu into the saucepan in which you cooked the pasta and allow it to come back to the boil. Reduce the heat and add the cooked pasta, stirring with tongs to avoid breaking the pasta. Add additional sauce to ensure pasta is fully coated. Divide pasta into bowls and top with more of the meat ragu. Sprinkle with grated parmesan, serve and enjoy. ¼ cup of fresh rosemary, leaves picked Grated Italian parmesan to serve
16 TRI-COLOURED BEEF FILLED TORTELLINI WITH MIXED MUSHROOM, THYME AND CREAM SAUCE PREP...0:10 COOK...0: DIFFICULTY...EASY SERVINGS g Angelo s Tri-Coloured meat -filled tortellini 2 tsp olive oil 200g Swiss brown mushrooms, thinly sliced 200g white Agaricus mushrooms (common white mushroom), thinly sliced 3 garlic cloves, peeled, thinly sliced 8 sprigs fresh thyme, leaves picked 500ml (2 cups) pure cream or reduced- fat Carnation milk Heat the oil in a large frying pan over medium heat. Add sliced mushrooms, garlic and thyme, and cook, stirring occasionally, for 10 minutes or until the mushrooms are tender and most of their liquid has evaporated. Add cream to the mushroom mixture and stir over medium heat. Simmer for 8 minutes or until mixture thickens slightly. Adjust the seasoning to taste. Meanwhile, cook Angelo s Tri-Coloured meat-filled tortellini for 10 to 15 minutes in salted boiling water until al dente. Drain and place the tortellini into the large frying pan with the sauce. Stir pasta through the mushroom sauce and adjust seasoning, if necessary. Spoon into serving bowls and garnish with shaved parmesan cheese. Learn Italian with Angelo Salt & freshly ground black pepper I love Angelo s Pasta Amo Pasta di Angelo
17 COOKING TIP Make sure you choose a pot big enough to allow the pasta to move around freely. This will help the pasta cook through thoroughly.
18 ELICHE (CURLY) PASTA WITH NAPOLITANA TOMATO SAUCE PREP...0:05 COOK...0: DIFFICULTY...EASY SERVINGS g Angelo s Eliche (Curly) Pasta 2 tblsp olive oil 1 medium onion, diced 4 cloves garlic, crushed 4 x 400g tin whole peeled tomatoes squashed with your hands. (You can also use crushed or diced, or bottled tomato passata). 1 cup chopped, fresh basil. 2 tsp fresh thyme ¼ cup red wine. 1 tblsp sugar Salt and freshly ground black pepper 2 tblsp butter Shaved parmesan Place oil in a heavy-based pan, add in the garlic, diced onion, basil and thyme and fry until onion is slightly softened and starts to change colour. Add in the red wine and cook for a couple of minutes, then add the tomatoes. Stir and bring to the boil. Once sauce is boiling, reduce heat to low and simmer for 30 to 45 minutes or until sauce has reduced by ¼ and is rich in colour. Season with salt & pepper. Stir and taste. If sauce tastes a little bitter, add sugar, stir and taste again. Simmer for another 5 minutes, then remove from heat. Cook Angelo s Spiral Pasta for 12 to 15 minutes in salted boiling water until al dente and drain. Return the pasta pot to the stove and place on low heat. Using a ladle, spoon ¾ of the Napolitana sauce into the pot, add butter and stir. Once the butter has melted and the sauce comes to a simmer, pour pasta back into the pasta pot. Gently stir the sauce through the pasta to coat, using a wooden spoon. Serve in individual bowls and spoon a little more sauce on top. Serve with shaved parmesan. Cheat s Option Pick up one of our frozen sauces and keep it in the freezer. Defrost and heat the sauce according to the instructions, and your whole meal will be done in less than five minutes.
19 COOKING TIP Add some mushrooms and grated carrot to the dish to give the kids a veggie hit! They won t even notice.
20 SINCE 1968 Open to the Public 22 Doggett St. Fortitude Valley Brisbane, Queensland (07) #angelospasta
Paleo Leap 14-Day Meal Plan: Recipes for Week 1 This PDF has printer-friendly instructions for all the meals that use specific recipes. Meals based on leftovers or meals without a "recipe" (e.g. "hard-boiled
Chefs Share Their Favorite Recipes We are pleased to share with you some of our local Chef s favorite Thanksgiving recipes. This includes: Not Your Traditional Turkey & Oyster Stuffing Executive Chef Vincent
RECIPES FOR A PLANT-BASED THANKSGIVING By Chef Del Sroufe www.forksoverknives.com Forks Over Knives: Recipes for a Plant-Based Thanksgiving Autumn Mixed Greens Salad... Page 3 Chestnut Soup... Page 4 Mashed
WWW.GOURMIA.COM SPIRALIZER Recipes USE WITH MODEL#GES580 WWW.GOURMIA.COM YIELD 2-3 SERVINGS PREP TIME 5 MINUTES COOKING TIME 35 MINUTES TOTAL TIME 40 MINUTES 3 MEDIUM RUSSET POTATOES, SCRUBBED 1 TABLESPOON
7 DAY LOW-CARB DIET PLAN............................................................................................................................................................................................................................
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
Lunch and Dinner Recipes Grilled Salmon Steaks with Dill Butter Sauce on a Bed of Fresh Arugula 2 palm-size portions of salmon fillets 1 Tbsp coconut oil 3 C arugula leaves 1 C red peppers, thinly sliced
Easter MEDITERRANEAN INSPIRED Brought to you by Mediterranean Inspired Easter Recipe ebook Easter is the perfect occasion to step away from work and spend a few days relaxing with friends and family. If
18 PRAWN DIPPING SAUCES YOU NEED TO TRY BEFORE YOU DIE 2017 Love Australian Prawns Bucket List - 18 Amazing Australian Prawn Dipping Sauce Recipes Page 1 of 16 Bloody Mary mayonnaise dipping sauce 2 kilos
%FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
$2.50 & Chef s IngredientTM 1-800-827-8328 email@example.com DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other
Falafels with Salad Lunch Serves: 2 400g tin Chickpeas 1 tbsp Medium Hot Curry Powder 1 tsp dried Chilli Flakes small bunch of fresh Coriander leaves 3 Spring Onions pinch of Baking Powder 1 tbsp Coconut
No-Cook Week: Here s what to eat when you can t stand the heat Chilled sweet-and-sour cucumber noodles with shrimp by Kelly Senyei of Just a Taste 2 medium cucumbers, peeled ½ cup diced red onion 1 pound
Menu Plan Day 1 Eggplant Parmesan Green Salad with Oil & Vinegar Dressing Day 2 Fish with Peppers Green Bean Saute 1 Ingredients: 1 1/2 lbs eggplant 1 c grated parmesan cheese, divided 2 c raw white cheddar
VLCD & Maintenance Easter & Passover Menus EASTER VLCD MENU: Ginger Spritzer Spring Mix Salad with Citrus Dressing Chicken Breast L Orange Chocolate Espresso Granita Ginger Spritzer Here s a refreshing
Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add
Rutabaga 101 Never heard of it? Discover this gem How to store: Store in a plastic bag in the crisper drawer of your fridge for several weeks. Larger rutabagas are often woody and have stronger flavors
15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered
SUMMER 15 EASY RECIPES FOR THE SEASON CHRIS HUSTON BURNT MACARONI BREAKFAST 15 EASY RECIPES FOR THE SEASON BURNT MACARONI BREAKFAST BREAKFAST ICE CUBE COFFEE This wonderful coffee recipe is perfect for
Solo, a home-grown Italian Restaurant & Bar with a modern twist to traditional cuisine, serving generous portions in a relaxed, convivial setting. Executive Chef, Doxis Bekris, helms the open-plan kitchen
The EGG COOKER Cookbook Includes 10 uniquely created recipes for THE EGGSTRAORDINAIRE MODEL#GEC175 TABLE OF CONTENTS BREAKFAST //// P. 4-5 Eggs Benedict / P. 7 Turkish Breakfast / P. 9 SIDES AND SALADS
Cityline Weight Loss Challenge 2018 7-Day Meal Plan #2 MONDAY - DAY 1 Spinach and feta egg white omelet 2 organic eggs 1 teaspoon butter 1 cup baby spinach 1 tablespoon of crumbled feta Pinch of sea salt
Sunday Monday Tuesday Wednesday Thursday Friday Saturday Week 4 Sunday - Breakfast PALEO BREAKFAST SUNDAY WEEK 4 PALEO ISLAND SMOOTHIE Prep time Cook time Ready in Serves 5 min 3 min 8 min 2 directions
One-Pot Lemon & Kale Fusilli with Cherry Tomatoes W Master zesting! Cherry Tomatoes Lemon Basil Kale Fusilli Parmesan Cheese Pantry Staples Sea Salt Flakes Olive Oil Boiling Water Hands-on: 20 mins 6 Ready
Grilled Lamb Chops in Rosemary & Balsamic Jus Lamb chops Rosemary Oil Balsamic vinegar Demi glaze Red wine 400 g a few sprig 3 tbsp 1. Season the lamb chops with ½ of the rosemary and seasonings. 2. Pan
Crock Pot Chicken Burrito Bowls 1 Lb. boneless skinless chicken breasts 1 (14.5 oz.) can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 tsp chili powder 2 tsp salt 1 tsp cumin 1 cup
Kiwi Coconut Smoothie SERVES 1 PREP 5mins COOK 0min V GF EF NF Start your day bursting with energy with this tropical smoothie. 2/3 cup natural yoghurt 1/2 cup milk 1 kiwi fruit, roughly chopped (including
2013 Warren RECC s Recipe of the Month Collection RECIPE OF THE MONTH JANUARY 2013 One-Dish Chicken Bake 1 2/3 cups hot water 1 can (10 3/4 oz.) condensed cream of 1 pkg. (6 oz.) stuffing mix for chicken
Episode Four, Sunday Dinners: Buttermilk Pie 1 cup of buttermilk 1 teaspoon of vanilla extract 4 oz Butter 5 Eggs A cup of sugar 2 tablespoons of plain flour Juice and rind of ½ a lemon 1 unbaked pie shell
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
19 Jan 2004 Tossed Green Salad with Balsamic Vinaigrette New Orleans Salisbury Steak with Onion Gravy Garlic Mashed Potatoes Steamed Broccoli (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette
Bananas in Coconut Milk A Classic Thai Dessert Coat and Bake Tofu Use the firmest tofu you can find for this recipe. Grilled Panang Vegetables Vegetagbles on the grill is one of the more sensible trends
Healthy Cooking Made Easy. Spiralizing is all about making easy, healthy dishes with fresh vegetables and fruits, while having fun in the process. That s what we hope you ll experience with these recipes.
DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES FACT SHEET WHAT ARE DARK GREEN LEAFY VEGETABLES (DGLV)? Kale, Romaine, Collard Greens, Swiss
TAKE AWAY Recipes and tips to help take away the junk food Contents How to use this booklet 1 Chunky chips 2 Chicken nuggets 3 Pizza 4 Burgers 6 Noodle stir fry 8 Creamy pasta 10 Fish and chips 12 Drinks
s l ow- r oast e d p o r k s h o u l d e r with carrots, onions, and garlic cook once, eat twice Roast Pork Replay PULLED-PORK SANDWICHES Eat delicious slow-roasted pork on Sunday and then turn it into
HAR MONS FOOD for THOUGHT New year s resolutions tend to follow the same pattern year after year we start off with gusto, then we lose our gumption. At Harmons, we want to help your healthy food resolutions
HAVE A SIZZLING Summer recipe ideas with beef, lamb and pork for all the family Summer SIMPLE COOKING Keep cool this summer, be planned and prepared with ideas and recipes using Scotch Beef PGI, Scotch
Marvels of MMMMMMMustard RECIPES Mustard Chicken tbsp (5 ml) brown mustard seeds, ground to a powder with 2 tbsp (25 ml) water 2 tsp (2 ml) turmeric 8 tsp (.5 ml) black pepper 2 2 lbs (. kg) chicken pieces,
Broccolini Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini - a sweet, long-stemmed broccoli/chinese kale hybrid - to the United States, and is its sole U.S. grower
Whole30 Meal Plan This Whole30 meal plan doesn t cover all thirty days. It doesn t even cover a week. What it does do is give you an idea of what Whole30 looks like for a day. For most folks, that s three
Cityline 2017 Weight Loss Challenge: 7-day meal plan #3 Day 1 Monday Blueberry porridge ½ cup steel cut oats, cooked ½ cup blueberries 1 tablespoon ground flax seeds 1 tablespoon hemp hearts Method: Cook
HASHIMOTO S PROTOCOL A 90-DAY PLAN for REVERSING SYMPTOMS and Getting Your Life Back Root Cause Autoimmune Paleo Diet 2-Week Recipe Plan Izabella Wentz, PharmD, FASCP IZABELLA WENTZ PharmD, FASCP About
Cheesy Fajita Pizza with Peppers, Onions & Mixed Greens 40 minutes 2 Servings This fajita pizza is the mashup of all mashups. All the bell pepper-y goodness we love about fajitas, melted cheese, cool sour
BLT Salad with Poached Egg & Hollandaise Dressing The B here is pancetta, a cured Italian bacon. When pierced with a fork, the crisped, round slices will shatter into crunchy bits. If you can t find pancetta
LOVE your LEFTOVERS Creative recipes from diverse cultures The Ethnic Communities Council Love Food Hate Waste project celebrates the diversity of food and cultures in NSW Apple Cake Use up your old apples
2017 JANUARY Brussels Sprouts FEBRUARY Winter Squash MARCH Cauliflower APRIL Mushrooms MAY Avocado JUNE Apricots JULY Raspberries AUGUST Grapes SEPTEMBER Cucumber OCTOBER Bell Peppers NOVEMBER Cranberries
Bury St Edmunds Food and Drink Festival 2016 Cookery Demonstration Galton Blackiston Demonstration 1 Pea Panna Cotta with Crab Jelly Chocolate Nemesis with Salted Caramel Ice Cream Pea Panna Cotta with