If I have to cook...

3oz young asparagus, trimmed 3oz baby carrots, trimmed 2oz shelled broad beans 2oz sugar snap peas 2oz unsalted butter 2 shallots, peeled and chopped 3oz courgettes, diced 7 fl oz double cream salt and pepper 4 tbsp freshly grated parmesan cheese 1lb fresh pasta sprig of basil cut the asparagus into short lengths. blanch in lightly salted boiling water for 2 min. drain and refresh in cold water, then drain again. slice baby carrots in half. cook in lightly salted boiling water for 2-3 min or until almost tender. drain and refresh in cold water, then drain again. blanch the broad beans for 3 min and the sugar snap peas for 1 min. refresh in cold water and drain. melt the unsalted butter in a large pan and gently sauce the shallots for 5 min. add the courgettes and salute for a further 1 min. add all the drained, refreshed vegetables to the double cream and cook gently, stirring, for 5-8 min or until the cream has reduced slightly. meanwhile cook the pasta in plenty o...

8 oz fettuccine (I use gluten-free) 3 tbsp olive oil 3 cloves garlic, minced 1 cup asparagus, trimmed, cut into 1″ pieces 1/2 cup artichokes, canned 1/2 cup peas 1 lemon, juiced Himalayan sea salt Parmesan cheese, optional Cook pasta according to package instructions. Heat 1 tbsp olive oil in a large saute pan. Add garlic and cook for 2-3 minutes. Add asparagus, artichokes and peas. Cook for 5 minutes. Add pasta, 2 tbsp olive oil, and the juice of 1 lemon. Serve with a sprinkle of salt and, if you’d like, Parmesan cheese.

Ingredients ·           1½ Pounds carrots * ·           2 Tablespoons unsalted butter ·           table salt ·           ground black pepper ·           * Once the carrots have been peeled and cut in half crosswise, you will need to treat them differently based on their size. At this point, small carrots (less than ½ inch in diameter) are ready to cook. The bottom pieces from medium carrots (1/2 to 1 inch in diameter) can be cooked as is, but the top pieces will be quite thick and should be halved lengthwise to create a total of 3 pieces from each medium carrot. Large carrots (more than 1 inch in diameter) should be cut into 8 pieces in total; after cutting the carrot in half crosswise, quarter each section lengthwise. ·    ...

12 ounces linguine pasta 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

1 pd penne pasta 1 6 oz jar marinated artichoke hears, drained and chopped 3 roma tomatoes, seeded and chopped 1 C frozen peas, thawed 1 small bunch asparagus, blanched until tender, cooled and cut into pieces 1 head romaine hearts, sliced lengthwise then cut into strips crosswise 1 C pine nuts, toasted 3 green onions, sliced 1 C grated fresh parmesan cheese, plus 1/4 C for garnish Dressing: 1/2 C balsamic vinegar 3 cloves garlic, peeled and halved 1 tsp brown sugar 1 1/2 tsp salt 1/2 tsp pepper 1 1/4 C canola oil Place dressing ingredients, reserving oil, in a blender and mix until garlic is completely incorporated. Add oil and blend on low just until dressing comes together (too long or too high of speed and it will emulsify and become thick). Cook pasta in salted water according to package directions, then rinse under cold water and drain. Toss with a small amount of dressing to keep from sticking and chill. Toss chilled pasta with remaining salad ingredien...

1 pd pasta 1 15 oz can black beans, rinsed and drained 1 15 oz can sweet corn, drained 1 C crumbled feta cheese 1 10 oz package fresh pico, drained 1 C chopped cilantro 1 C diced red pepper 1 C grated carrots 1 C diced cucumber, peeled and seeded 2 ripe avocados, diced 1 lime, halved 1/2 12 oz bottle Brianna's Chipotle Cheddar dressing Cook pasta in slated water, according to package directions. Drain and run under cold water. Set aside. Toss together beans, corn, feta and remaining salad ingredients. Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving. Add cooled pasta and toss with enough dressing to coat. Chill until ready to serve. Before serving, toss with more dressing, as desired. Serve with lime wedges. (Also great with fresh corn charred on the grill and sliced off the cob).

Prep Time:   20 minutes Cook Time:  30 minutes Yield:  6 - 8 servings Ingredients 1 1/2 cups cooked quinoa 1 Tbsp olive oil 1 medium yellow onion, diced 3 cloves garlic, finely minced 1 1/4 cups vegetable broth or chicken broth 1 (14.5) oz can diced tomatoes with green chilis, undrained 1 1/2 tsp chili powder 1 tsp ground cumin 1/2 tsp paprika 1/4 - 1/2 tsp cayenne pepper 1/4 tsp ground coriander Salt and freshly ground black pepper, to taste 1 1/2 cups frozen corn 2 (15 oz) cans black beans, drained and rinsed juice of 1 lime 1/2 cup cilantro, chopped Serve with: corn or wheat tortillas chopped lettuce Monterey Jack, cheddar or cottage cheese diced avocados diced tomatoes hot sauce Directions Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, c...

Ingredients: 1/2 c. chicken broth 3 Tbsp. creamy peanut butter 1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot) 1 1/2 Tbsp. honey 3 Tbsp. soy sauce 1 1/2 Tbsp. fresh minced ginger 2-3 cloves garlic, pressed or minced 8 oz. Udon or linguine noodles Chopped green onions (I didn't love it with these added in) Chopped cilantro 2 limes, cut into quarters Chopped peanuts Instructions: Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine. *If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in som...

1-2 chicken breasts, sliced thin (or shrimp - what we used tonight) 2 teaspoons cornstarch 1 tablespoon peanut or sesame oil 1 teaspoon ginger, minced 1/4 cup red bell pepper, julienne 1/4 cup green bell pepper, julienne 1/2 cup snow peas, sliced thin 1/4 cup red onion, sliced thin 2 tablespoons Asian chili sauce (sweet, garlic, etc) 2 tablespoons soy sauce 1 tablespoon rice vinegar 1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices 1/4 cup mandarin oranges, peeled & segmented 1/4 cup green onions, thinly slice on a diagonal Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until...

1 tablespoon minced fresh green chile peppers (I used canned) 1 cup chopped onion 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/2 cup diced carrot 3 cups diced sweet potatoes 2 cups vegetable broth (or chicken if you like that sort of thing ;) 1 cup diced red pepper 1 can fire roasted, diced tomatoes 1 cup corn, fresh or frozen 1 cup diced zucchini 2 oz cream cheese, softened 3/4 cup shredded sharp cheddar 1 cup milk 2 cans black beans, drained and rinsed In large pot heat oil over medium-high heat. add chiles, onion, cumin, coriander, oregano, and salt. Saute, stirring frequently until onions are clear, about 10 minutes. Add carrots, sweet potatoes and broth. Bring to a boil, reduce heat, cover and simmer for 10 more minutes. Add peppers, tomatoes, corn and zucchini; stir to combine. Cover and cook over medium-high heat for 15 minutes or until vegetables are ten...