Simple Soba Noodle Soup

Ingredients

• 3 heads of Baby Bok Choy, leaves separated
• Optional: Large pinch of Chilli Flakes
• Handful of Soba Noodles
• 1 - 2 tablespoon(s) of SOy Sauce
• 1 1/2 cups of Vegetable Stock

How to Make It

1. Bring stock to the boil in a medium saucepan. Add noodles and simmer for 2 minutes. 2. Add bok choy and chilli and 1 tablespoon soy sauce and simmer for another minute or until noodles are only just cooked (see note above). 3. Remove from the heat. Taste and add extra soy if needed. Serve hot.


2. Line a 8 inch spring form cake tin with baking paper. Grease the base and side with a little oil.


3. In a large bowl, mix together the sugar and oil.


4. Add eggs, one at a time mixing to combine. Stir in almond meal and carrots.


5. Pour cake mixture into the prepared tin and level off with a spoon.


6. Bake for 1 hour, or until the top is golden and feels firm to the touch. Cool in the tin.

Tuna & White Bean Salad

Ingredients

• 2 large handfuls of Baby Spinach Leaves, washed
• 2 tablespoons of Lemon Juice
• 1 can of Tuna, in oil
• 1 can of White Beans, drained

How to Make It

1. Combine lemon juice with 2 tablespoons extra virgin olive oil in a bowl. Season generously.


2. Toss in drained beans, tuna and leaves and gently combine.

Weekly Beef Stew

Ingredients

• 1 sheet of Frozen Puff Pastry, thawed
• 1 package of Beef Roast Au Jus, refrigerated
• 2 cans of Diced Tomatoes, undrained
• 1 package of Frozen Vegetables
• 3/4 teaspoon of Pepper
• 2 tablespoons of Cornstarch
• 1-1/4 cups of Water

How to Make It

1. Preheat oven to 400°. Unfold puff pastry. Using a 4 inch round cookie cutter, cut out four circles. Place 2 inch apart on a greased baking sheet. Bake 14-16 minutes or until golden brown.


2. Shred beef with two forks; transfer to a large saucepan. Add tomatoes, vegetables and pepper; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into beef mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.


3. Ladle stew into four bowls; top each with a pastry round.

Slow Cooker Pulled Pork

Ingredients

• 2 large Sweet Onions, cut into 1/2-inch slices
• 1 (5- to 6-lb.) Boneless Pork Shoulder Roast
• 2 tablespoons of Garlic, Oregano and Red Pepper Seasoning Blend
• 1 teaspoon of Kosher Salt
• 1 can of Condensed Chicken Broth

How to Make It

1. Place onions in a lightly greased 6 quart slow cooker. Rub roast with seasoning blend and salt; place roast on onions. Pour broth over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.


2. Transfer roast to a cutting board or serving platter; shred with 2 forks, removing any large pieces of fat. Remove onions with a slotted spoon, and serve with pork. (Reserve 4 cups shredded pork for Pork Noodle Bowls and Pulled Pork Nachos, if desired.)

Grilled Pizzas with Asparagus and Sun-Dried Tomatoes

Ingredients

• 1 bunch of Asparagus, cut off ends
• 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
• 1 cup ricotta
• 1 bunch scallions, trimmed
• 1 pound store-bought pizza dough

How to Make It

1. Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.


2. Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.


3. Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.


4. Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.