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February 14, 2020
The winter can be beautiful and peaceful if you know how to appreciate the different stages of nature, the bare trees and the frosted fallen leaves in the morning, but for the most of it, I’m sure the majority of our community would quite happily spend our days indoors.Days can get a little boring cooped up inside. It’s time to turn to indoor hobbies to keep you ticking during this time period. A good place to start is learning to cook or continuing to learn with new recipes, especially comforting food, that warms your heart as well as your belly.We picked 5 of our favourites that not only give you a nutrient boost to keep any colds and flu lurking this season at bay but they healthy food options for the whole family.
- 500g dried rigatoni (or any other short pasta)- 2 x 400g cans chopped tomatoes- 4 thyme sprigs, leaves only- 300ml double cream- 280g jar sundried tomatoes, drained and quartered- 198g can no-added-salt sweetcorn, drained- 3 x 120g cans tuna in spring water, drained- 100g cheddar, grated- 50g parmesan, grated
- 1 tbsp. olive oil- 6 cloves garlic, pressed- 1 tbsp. lemon zest- ¼ to ½ tsp red pepper flakes- 1/2 tsp. fennel seeds, coarsely crushed- 1 14-oz can tomato puree- 1 bunch Tuscan kale, stems and tough ribs removed, leaves coarsely chopped (about 13 cups)- 1 15.5-oz can chickpeas, drained and rinsed- 1/2 c. grated Pecorino Romano cheese- Lemon wedges, for servingMethod
FOR THE CRUST
- 3 c. all-purpose flour, plus more for surface- 1 c. butter, cut into 1/2" pieces- 1 tsp. baking powder- 1 tsp. kosher salt- 1/2 c. ice water (or more, if needed)
FOR THE FILLING
- 4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)- 1/2 c. butter, plus more for baking dish- Kosher salt- Freshly ground black pepper- 2 large carrots, peeled and diced- 1 medium onion, chopped- 3 cloves garlic, minced- 3/4 c. all-purpose flour- 3 c. low-sodium chicken broth- 1/4 c. heavy cream- 1 c. frozen peas- 2 tbsp. freshly chopped parsley- 2 tsp. freshly chopped thyme leaves- Egg wash- Flaky sea salt
FOR THE TOMATO SAUCE
- 3 tbsp olive oil- 8 garlic cloves, crushed- 3 tbsp caster sugar- 2 tbsp red wine vinegar- 4 x 400g cans chopped tomatoes- Small bunch basil leaves FOR THE TOPPING- 2 x 250g tubs mascarpone- 3 tbsp milk- 85g parmesan, (or vegetarian alternative), grated- 2 x 125g balls mozzarella, sliced FOR THE FILLING- 1kg spinach- 100g parmesan, (or vegetarian alternative), grated- 3 x 250g tubs ricotta- Large pinch grated nutmeg- 400g dried cannelloni
- ½ cup chickpea flour- 6 Tbsp. extra-virgin olive oil, divided- Kosher salt - 3 garlic cloves, divided- 1 15-oz. can chickpeas, drained- 1 Tbsp. za’atar (or curry powder, chile powder, or frankly any other combination of mild dried ground spices)- 1 small bunch Tuscan kale, stemmed, leaves torn- 1 small fennel bulb, very thinly sliced crosswise- ¼ cup tahini- 2 Tbsp. fresh lemon juice
We’d love to know if you decided to cook any of these dishes and if you added your own twist to it. Tag us on our Instagram! We’d also be grateful if you wanted to share any more recipes with us, we like to learn from our community too!
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