12 EASY & DELICIOUS RECIPES
Make a fresh and delicious dinner in less time than you’d need to have food delivered.
Roasted sweet Potato & Chicken salad On large rimmed baking sheet, toss 1 kg. sweet potatoes, cut into 1/2-inch chunks, with 2 Tbsp. olive oil and 1⁄4 tsp. salt; roast at 450°F 25 minutes or until tender. Whisk 1⁄4 c. seasoned rice vinegar;2
Tbsp. toasted sesame oil; 1 Tbsp. each miso paste and finely chopped peeled fresh ginger; and 1⁄4 tsp. pepper. Among 4 plates layered with 1 2/3 c. mixed greens, divide sweet potatoes; 2 rotisserie chickenbreast halves (about 250 grams), sliced; and 1 avocado, sliced. Drizzle with miso vinaigrette; top
with sesame seeds. Serves 4.
Spaghetti Carbonara Skillet pie
In oven-safe 10-inch skillet, cook 1/2 c. chopped pancetta in 2 tsp. olive oil on medium 6 minutes or until crispy, stirring often. Add 3 medium
shallots, chopped; cook 2 minutes, stirring. In large bowl, whisk 6 large eggs,
1 c. milk, 1/3 c. grated
pecorino cheese, 1⁄4 tsp. salt
and 3⁄4 tsp. pepper; add 500 grams spaghetti, cooked, and pancetta mixture, tossing to combine. Transfer to same skillet. Bake at 375°F 20 minutes or until egg has set. Garnish with
parsley and additional pecorino. Serves 6.
Red CURRY Shrimp & Noodles
In 12-inch skillet, heat 1 Tbsp. oil on medium-high. Add 1 medium red onion, thinly sliced; cook 5 minutes, stirring. Add 2 Tbsp. red
curry paste; cook 1 minute, stirring. Whisk in 1 c. coconut milk and 2 tsp. fish sauce. Stir in 360 grams green beans, trimmed and cut into 1-inch lengths. Reduce heat to medium-low. Cook, covered, 8 minutes or until green beans are tender, stirring twice. Uncover; stir in 400 grams
shelled, deveined shrimp and 1⁄2 c. packed fresh basil leaves.
Cook 3 minutes or until shrimp just turns opaque, stirring often. Toss 227 grams wide rice
noodles, cooked, with curry. Serve with lime wedges and additional basil. Serves 6.