Greek Tortellini Pasta Salad
1 12 ounce package fresh cheese tortellini
1/3 cup chopped red onions
1 cup chopped cucumber
1 cup cherry tomatoes halved
1/4 cup sliced radishes
1/2 cup sliced black olives
2/3 cup crumbled feta
1/4 cup chopped basil
3/4 cup Greek Salad Dressing OR Homemade Dressing
For the homemade dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic grated
1 teaspoon Italian seasoning
1 teaspoon honey organic agave syrup or sugar
Salt and pepper to taste
For the homemade dressing: Combine all the ingredients together in a resealable jar. Shake well and set aside.
For the salad:Cook pasta according to package directions. Drain and rinse with cold water. Combine all the ingredients in a large bowl. Pour dressing over and toss to evenly coat. Season as needed with salt and pepper to taste. Chill in the fridge for at least an hour before serving.
I really didn’t realize how often I would use this when I got it years ago. It’s so much love. Filled with recipes from my childhood (and my parents). And half full of blanks so I can add recipes as I find them! I saw more (not the same as mine but as the one I gave to my brother) this weekend at bed bath and beyond and it made me smile. Most people refer to Pinterest boards and google, it’s just one thing I enjoy turning to that doesn’t require technology. #oldschool#recipebox#momsrecipesareintheretoo
It’s St. George’s day, which marks the start of asparagus season 🙌🏼 We love using this mighty veg in our recipes, swipe left to see how you could be eating it over the coming weeks! ⬅️ #mindfulchef#recipebox#stgeorgesday#asparagus
ITALIAN SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS
4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
1 tbsp dried oregano, divided
1 tsp salt, divided
1 tsp black pepper, divided
1/2 cup all-purpose flour, more for later
Private Reserve Extra Virgin Olive Oil (buy here)
8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
14 oz grape tomatoes, halved
2 tbsp chopped fresh garlic
1/2 cup white wine
1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
3/4 cup chicken broth
Handful baby spinach (optional)
Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread! .
Asparagus & Shiitake Barley Risotto. This barley and mushroom risotto is packed with texture and flavour. We've gone for delicate shiitake, to match with the tender seasonal asparagus spears. From next week's #vegan#recipebox options.
Grilled Salmon Skewers with Garlic and Dijon
1.5 lbs salmon fillets cut into 1-inch squares
2 large lemons thinly sliced
16 10-inch bamboo skewers
For the Salmon Marinade:
2 Tbsp parsley freshly chopped
2 large or 3 small garlic cloves pressed
1/2 Tbsp Dijon mustard we used grey poupon
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp light olive oil not extra virgin, pick something with a higher smoke point
2 Tbsp of fresh lemon juice from 1/2 large lemon or 1 small lemon
Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.
Finally sitting down to fill out some of my recipe cards. I have Pinterest board upon Pinterest board of food but there's something very significant about a recipe box. I've always wanted one. I don't know if my boys will ever want this little box but I know I cherish the recipes I have from grandmother's and my own mom. Their handwriting and love written out in recipes that remind me of them. Who has hand written recipes from their parents and grandparents??? #sundaymornings#homemadewithlove ❤️ #recipebox
TAHINI MARINATED CHICKEN BUDDHA BOWL
1/4 cup tahini paste (make sure to stir the tahini well while it's in the container before measuring)
3 Tbsp extra virgin olive oil
3 Tbsp water
2 Tbsp fresh parley, finely chopped
2 Tbsp lemon juice
1 Tbsp fresh rosemary, finely chopped
2 tsp lemon zest
1/4 tsp crushed red pepper flakes
2 cloves garlic, finely minced or grated
1 shallot, finely minced
8 boneless, skinless chicken thighs (roughly 1 1/2 lbs)
pinch of kosher salt
CUCUMBER TOMATO SALAD:
1 1/2 cups cucumber, chopped (I used mini seedless cucumbers)
1 1/2 cups cherry/gold tomatoes, sliced in half
1/3 - 1/2 cup fresh parsley, chopped
3 Tbsp fresh mint, chopped
1 Tbsp lemon juice
1 tsp extra virgin olive oil
1/4 tsp kosher salt
black pepper, to taste
2 cups cooked tricolor quinoa (or equivalent amount of another grain - rice, couscous, bulgur, etc)
Combine marinade ingredients in a large resealable plastic bag. Remove 1/4 cup of marinade and place in an airtight container and refrigerate. Add chicken to plastic bag, seal tightly, and massage to coat chicken in marinade. Refrigerate 4 hours, up to overnight.
Remove plastic bag from refrigerator while preheating grill (or a large skillet) to MED. Set container of reserved tahini marinade on the counter to come to room temperature. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through, and remove to a plate.
Add all cucumber tomato salad ingredients (except quinoa), in a mixing bowl, tossing to combine.
To serving bowls, add 1/2 cup quinoa, 1/2 cup salad, and 2-3 chicken thighs. Drizzle with reserved tahini marinade and serve!
I love blueberry muffins but i consider them an occasional treat rather than an everyday breakfast item. But, unlike typical blueberry muffins, these Blueberry Muffins are grain-free, gluten-free, dairy-free and refined sugar-free - and most importantly they are insanely delicious too! 💙💙💙 #RecipeBox#Sweet#Breakfast#Delicious#GuiltFree
Garlic butter shrimp and quinoa
1 tablespoon olive oil
1/2 cup finely chopped onion
5 teaspoons minced garlic, divided
2 cups uncooked quinoa
1 teaspoon chili powder, divided
4 cups vegetable or chicken broth
6 tablespoons salted butter, divided
1 pound raw tail-on shrimp
salt and pepper to taste
fresh parsley for serving
fresh lemon juice for serving
Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and 1/2 teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining 1/2 teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.
Why do I think about food all day? Well, it's not so bad when you have @freshcityfarms sitting in your fridge waiting for you to annihalate them. I eat reasonably healthy but these guys are HEALTHYYYYYY. And it's good! I wrote about them on my blog, check it out: www.immadhungry.com
Wtf is #onthetable ? Chicken harvest salad, trout and polenta, and mashed cauliflower. #healthyeats#eathealthy#localfood#recipe#recipebox#salad
Chicken Parmesan Meatballs
1 lb ground chicken
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs (and about 3/4 cup more for rolling)
1 teaspoon garlic powder
1 teaspoon Italian seasonings
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
1/2 cup olive oil, divided
1 (26 ounce) jar marinara sauce
1/2 cup shredded mozzarella
2 tablespoons basil, torn (optional)
In a large bowl, mix together the chicken, egg, Parmesan cheese, breadcrumbs, garlic powder, Italian seasonings, salt, pepper, and red pepper. Roll into 1 1/2 inch balls.
Heat 2 tablespoons oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in Panko breadcrumbs and brown them on each side in the oil. Remove from the pan and set aside. Wipe out any Panko breadcrumbs and heat the remaining 2 tablespoons of olive oil over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown on each side. Remove from pan.
Preheat oven to 350 degrees. Pour marinara sauce in the skillet and place the meatballs on top of the sauce. Bake meatballs for 20 minutes sprinkling the mozzarella on top for the last 5 minutes of baking. Garnish with basil and serve over pasta. .
Black Bean Quinoa Burger with Activated Charcoal Bun
For the patties
1 can cooked black beans (about 1 cup), drained
½ cup cooked quinoa
½ sweet potato, peeled and grated
1 egg yolk
1 small yellow onion, finely diced
4 garlic cloves, minced
½ tsp ground cumin
1 tsp red chilli flakes
2 tsp toasted sesame
1 small bunch fresh parsley, chopped
¼ tsp sea salt
Olive oil, to drizzle
For the black bun
1 cup whole wheat flour
2 tsp baking soda
1 tbsp apple cider vinegar
2 tsp activated charcoal
½ cup warm almond milk
Pinch sea salt
Nigella seeds, to decorate
To assemble the burger: roasted sweet potato fries, Dijon mustard, cucumber ribbons, fresh greens, sliced radishes
*the nutritional values are for the patties only
Preheat the oven to 200C/392F.
In a medium bowl mix the flour with charcoal, salt and baking soda.
Gradually add the warm almond milk, mixing to obtain a thick batter.
Line a baking sheet with parchment paper and evenly scoop the batter to obtain two round buns.
Drizzle with olive oil, sprinkle the Nigella seeds on top and bake for 20 mins.
Remove from the oven and keep in a warm place, covered with a clean towel.
While the buns are in the oven, prepare the patties.
Add the black beans into a large bowl and crush them with a fork to obtain a chunky mixture.
Add the rest of the ingredients and mix to combine (I used my hands to mix everything well).
Shape the mixture into little patties and line them on the baking sheet.
Lower the oven heat to 175C/346F.
Bake for 15 minutes, then flip over and cook 10 minutes more.
Remove from the oven, assemble the burger and serve warm.
Last week I tried out the @riverford vegan recipe boxes. It was an absolute dream to come home to find a large cardboard box waiting for me on the doorstep containing everything I needed to make two delicious vegan dinners. The meals that we received were wild garlic and sprouting broccoli ragout and fennel, tomato and olive quinoa. The ragout was my favourite - so amazingly delicious!
Each week there are three choices of vegan meal - a simple option, a light option and a more complex foodie option. The box contains a recipe card and all the ingredients, pre-measured, that you need to make the recipe. Swipe left to see what we found in our box and the meals that we made.
Riverford are offering Sneaky Veg followers the chance to win a vegan recipe box of their own to try. One lucky winner will receive a vegan recipe box containing two seasonal, 100% organic recipes and everything you need to make them. Each meal feeds two people.
1. Like this post
2. Follow both @sneakyvegblog and @riverford
3. tag a friend who'd love to win this in the comments below
4. optional - for extra entries tag more friends (please tag each friend in a separate comment)
Good luck! Giveaway runs from Friday 20 April to Wednesday 25 April at noon UK time. Open to UK residents only. Please note that this giveaway is not endorsed, affiliated or sponsored by Instagram. There will be one winner who will receive a prize of two Riverford vegan recipe boxes. The winner will be announced on this post within 48 hours of the giveaway closing.