It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 3rd - 27th August 2020

Roasted Cauliflower Pasta

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Roasted Cauliflower Pasta with Toasted Walnuts, Lemon, Garlic and Fresh Parsley. Keep it vegan or dust it with pecorino. A fast healthy dinner that can be made in under 30 minutes.

• 1 head cauliflower
• 2 tablespoons olive oil
• 3 minced garlic cloves (divided)
• salt and pepper to taste
• 1/4 teaspoons chili flakes
• lemon zest from one lemon (divided)
• 4 ounces pasta ( bucatini, linguini, spaghetti or any other gluten-free noodle)
• 1 cup fresh chopped  Italian parsley
• 1/2 cup toasted walnuts, chopped
• 1 fresh garlic clove- very finely minced
• A generous drizzle of olive oil to coat,
• salt, pepper and chili flakes to taste
• finely grated pecorino– optional but good
• 2 tablespoons capers– optional, but good!

• Preheat oven to 425 F
• Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 rds of the minced garlic and some chili flakes.  Toss well and spread out in a single layer on a parchment-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places,  about 20-25 minutes.
• While the cauliflower is roasting, cook the pasta according to directions. Drain and place in a bowl. Drizzle pasta generously with olive oil to coat the noodles, then add the remaining finely minced garlic (raw), the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. Sprinkle with pecorino and chili flakes.
• Taste, adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt.
• Divide among 2-3 bowls.










Garlic Butter Baked Salmon

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THE salmon recipe of your dreams! A complete meal on one pan full of flavour. Garlic Butter Baked Salmon is easy to make using minimal ingredients you already have in your kitchen! PLUS the bonus of having only one pan to wash and no mess in your kitchen to clean up when your done.

PREP: 10 mins
COOK: 25 mins
TOTAL: 35 mins
SERVES: 4 people

• 500 gm fingerling potatoes, halved (or Yukon golds or halved white/red baby potatoes)
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon cracked black pepper, divided
• 4 (70 g) skinless salmon fillets
• 2 1/2 tablespoons minced garlic, divided
• 2 tablespoons fresh chopped parsley
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup melted unsalted butter
• 3 bunches asparagus, (18 spears, woody ends removed)
• 2 tablespoons dry white wine (substitute with 1/4 cup low-sodium chicken broth)
• 1 lemon sliced to garnish

• Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
• Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
• Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
• Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
• Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!










Creamy Dijon Chicken

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Dinner is on the table in less than 20 minutes with this new Chicken Thighs recipe! The family goes crazy for this Creamy Dijon Chicken — crispy bacon pieces, a flavourful creamy Dijon sauce and perfect, golden chicken!

PREP: 10 mins
COOK: 20 mins
SERVES: 6 people 


For The Chicken:
• 1 kg boneless, skinless chicken thighs
• 1 teaspoon seasoning salt (or regular salt)
• 1/4 teaspoon pepper
• 5 ounces (150 g) bacon

For The Sauce:
• 2 tablespoons butter
• 1 onion
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 tablespoon fresh chopped parsley
• 1 teaspoon each of dried thyme and dried rosemary
• 1/3 cup dry white wine (Pinot Grigio/Gris, Sauv Blanc, Riesling) -- substitute with low-sodium chicken stock or broth
• 1 1/2 cups half and half (thickened cream or heavy cream)
• 2 tablespoons Dijon mustard
• 1/2 teaspoon chicken bouillon powder (substitute with salt or stock powder)
• 1/2 teaspoon freshly ground black pepper, to taste
• 1/4 cup Parmesan cheese
• 2 cups baby spinach leaves

• Season chicken with seasoning salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
• Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
• Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
• Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
• Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
• Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.









Middle Eastern Style Roast Shoulder of Lamb

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PREP TIME: 20 mins
COOKING TIME: 2 .5 hours

• 1.5kg lamb shoulder
• ¼ cup olive oil
• 1 tsp ground cinnamon
• 1 tsp nutmeg
• 1 tsp sweet paprika
• ½ tsp black pepper
• 3 teaspoon salt
• 6 cloves garlic
• 8 small sprigs of rosemary

Baked tahini yoghurt carrots
• 400g Dutch carrots, 2 bunches
• 2 tsp olive oil
• 3 tbsp tahini
• 2 tsp cumin
• 1 tbsp honey
• A pinch of salt and pepper

• 250g natural Greek yoghurt
• Juice of ½ a lemon

• Pre heat oven to 200°C. Mix the lamb rub spices together with olive oil and rub all over the surface of the lamb. Pierce the lamb with small incisions randomly with a small knife and stuff with whole garlic cloves and rosemary sprigs.
• Bake the lamb for 30 mins until browned. Once browned, wrap the shoulder in baking paper then foil. Reduce the oven heat to 160°C and cook for a further 2 hours until very tender.
• Wash and trim the carrots and mix in tahini, cumin, honey, olive oil and season with salt and pepper. Keep to one side and bake at 160°C for the last 20 mins with the lamb.
• Rest the lamb for 10 mins before carving. Serve with yoghurt mixed with lemon juice.