Let all that you do be done in love.
1 Corinthians 16:14 ESV
1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
12 ounces orzo pasta, cooked to al dente and cooled
15-ounce can artichoke hearts
1-1/2 cups sun-dried tomatoes in olive oil, julienned
1 lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
I love camping and picnics! So, when I found this little gem I knew I would need to make these. I also think they would be great for a summer party.
Ingredients:
A large mason jar
A few teaspoons of your dressing of choice
2 Tablespoons chopped avocado
8 grape tomatoes
1 Tablespoon red onion, chopped
2 Tablespoons chopped cucumber
A few handfuls of romaine lettuce and baby spinach
2 Tablespoons of chopped feta
6-8 cooked shrimp
1 boiled egg, chopped
2 slices of cooked bacon, chopped
Diced Asparagus
Diced Bell Peppers ( GN, YL, ORN,RD)
Diced Cauliflower
Diced Broccoli
Diced Potatoes
Diced Carrots
Diced Parsnips
Diced Celery
Diced Zucchini
Diced Mushrooms
Diced Summer Squash
Diced Red Onion
Diced Beets
Garlic Clove
Take any combination of veggies you love put into a tin foil packet, add olive oil, Salt and Pepper along with herbs you love. We use rosemary, thyme, italian spices and red pepper flakes.
An authentic Italian recipe from our kitchen to yours. Buon Appetito!
Ingredients
300g almond meal (grind the meal so it’s closer to flour – helps coat better).
Two big onions. Slice them carefully and separate the rings.
2 eggs (beaten in a seperate bowl)
1 table spoon of paprika
1 table spoon of chilli flakes
(You can add more paprika and chilli flakes if you want them spicier).
Ingredients: 
Instructions:
Wrap a light weight dishtowel around 1 cup of grated vegetable at a time and squeeze as much water out as possible.
